The Christmas menu dessert falls to the Maria and she chooses chocolate
1. For the chocolate pudding: Preheat the oven to 200°c. Melt the butter and chocolate in a glass dish over a pan of simmering water. Once melted, set aside to cool. Meanwhile, whisk the eggs, caster sugar and flour by hand.
2. With the chocolate mixture cool, stir into the egg mixture until smooth and blended. Pour into buttered ramekins and cook for about 12-15 minutes. When set, remove from oven.
3. For the lemon pot: Place the sugar and lemon zest into a pan and bring to the boil, stirring occasionally to dissolve the sugar. Boil for 3 minutes then take off the heat and whisk in lemon juice. Strain through a sieve into a jug and then pour into the pots. Cover and chill for a few hours.
4. For the biscuits: Cream the butter and sugar together in a bowl until fluffy. Beat in the lemon zest and egg and gradually mix in the flour and salt to make a soft dough. Shape the dough into a rectangular block about 3cm wide, wrap in cling film and chill for around 3 hours until firm.
5. Once chilled, preheat the oven to 200°c, cut the dough into 5mm thick slices , place each biscuit 5cm apart on a buttered baking sheet and bake for 8-10 minutes until golden.
6. For the raspberry coulis: Place the raspberries in a saucepan and add the lemon. Mash gently with a fork and sift in the icing sugar, stirring until dissolved. Place over a low heat.
7. When the raspberries are heated and just simmering pour through a sieve into a jug, pushing the juice through with a wooden spoon. Serve cold.
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