Baked Chocolate Creams with Roasted Cherries

150g chopped dark chocolate
300ml double cream
25g soft brown sugar
4 egg yolks
2 tablespoons plain flour
25ml whiskey or rum ( optional)

Butter 4 ramekins and set oven to 200°c.
Place chocolate, cream and sugar in a pan and heat gently, stirring until the chocolate melts. Whisk the yolks with the flour and rum in a bowl until smooth. Mix in the chocolate mixture well and pour into ramekins. Place in a roasting dish and pour bowling water half way up the ramekins. Bake until just set – about 25 minutes.

Roasted cherries
200g cherries, stoned
25g soft brown sugar
15g butter
1 teaspoon vanilla extract
1 tablespoon brandy or cherry liqueur

Heat the butter and sugar in a pan until butter has melted. Add the cherries and vanilla and cook for 5 minutes. Flame with the brandy. Spoon onto the puddings, dust with icing sugar and serve.