Still Learning

Stocks I should have bought in 2009:

1) Genting Singapore (SG)
2) Amazon (Nasdaq)
3) Google (Nasdaq)
4) TopGlove (KLSE)
5) Apple (Nasdaq)

Stocks I should have left alone:

1) Berjaya Sports Toto &%W*#E^&E#

Stock I don't regret buying:

1) Adobe
2) Berkshire Hathaway
3) Public Bank
4) BERNAS

Missing Him

Saying goodbye is always hard, especially to my little baby.

It is my dearest wish that one day we'd be able to bring our pets travelling with us (at a reasonable price).

So here are a few snippets of what he has been up to the weeks before I left:

Wrestling with a ring binder




I had just laundered his towels and stacked them nicely on the wooden crate (and I mean minutes before this). Of course, BooBoo can never resist a new place to lie down on and had to climb on top of the pile immediately.






Doing his look-at-me-I'm-so-cute pose under the dining table, one of his favourite hangouts

Another favourite place to roll about - the fluffy pink rug

Dearest BooBoo, behave yourself at the vet's, we'll see each other again soon enough.

And I'm Off (tommorrow)

Tommorrow I'm off to Penang.

But first comes a 6-hour wait at the Kuching Airport.

Well, I've armed myself with a good thick book, plenty of chocolates (obviously my root canal two days ago hasn't taught me anything), a warm sweater and comfy platform shoes, I'm good to go.

Home sweet home, here I come.

Too Bright

Booboo needs the lights to be OFF when he sleeps, please.

Now, go away and leave me alone.

Coconut and Palm Sugar Cupcakes

These are super-rich, moist cakes flavoured Malaysian-style, with coconut and palm sugar. Now, these two are common enough in chendol (green vermicelli in a cold soup of coconut milk), sago gula melaka, and bubur chacha.

I decided to put them to work in a cupcake, just for fun.

These turned out dense, super moist and with a gorgeous flavour. I used coconut cream (really thick and rich, with an almost sludgy texture) as the liquid instead of coconut milk, which would probably result in a lighter texture. But after the 3rd day of eating and still no sign of abating, I'd recommend using the cream.

After they're baked, these babies with are brushed with a palm sugar syrup, which is just palm sugar (gula melaka) melted with a little water until a sticky sugar syrup is obtained.

Coconut (oil, milk) has gotten a really bad rap in the 20th century. These days, people are extolling about the miracle effects of Virgin Coconut Oil, and milk as well. So these probably won't make you fat *grin*. And they do have such a sweet, nutty coconut scent that's almost delicate.


Coconut Cupcakes with Palm Sugar Syrup

1/2 cup unsalted butter
1 cup minus 2 tablespoons castor sugar
1 cup cake flour
2 eggs
1/4 tsp salt
1 tsp baking powder
1/2 cup coconut cream
2 walnut (unshelled)-sized knobs of palm sugar
4 tbps water

Preheat oven to 180 degC. Grease your cupcake tin (or use a silicone one).
Cream the butter and sugar till light and creamy.
Add the eggs and stir to combine.
Fold in the flour and coconut cream, alternately.
Fill with batter till 3/4 full.
Bake for 20-25 minutes or until a tester inserted into your middle cupcake turns out clean.

Meanwhile, if your palm sugar comes in big blocks like mine does, chop/pound these into smaller pieces as they will melt quicker.
Put the palm sugar and water in a saucepan.
Bring to boil over medium heat and stir till all the sugar is dissolved.
Continue simmering until you get a nice sticky syrup and no solid traces of palm sugar are left.

While the cupcakes are still warm, brush them with the syrup

Serve cold. I found that after 2 days of sitting in the fridge, the cake became all smooth and rich, and made for one hefty (but thoroughly enjoyable) breakfast.

Self Indulgence

I probably should mention that I turned 28 not too long ago. Damn that number THREE-OH is looming.

AK took me for a sumptuous buffet at the super popular Lemon Garden Cafe at the Shangri-La Kuala Lumpur. I loved the smoked duck breast, Tandoori Prawns, salmon sashimi and sticky chocolate cake the most.

In addition, I also bought a lemon meringue pie from a little cafe in Mid Valley (which turned out to be so good), a slice of key lime pie from (again, I can't recall the name) from a cafe in Bangsar Village, and lots and lots of bakua and kaya puffs to cart home.

We visited Ikea, where I went a little crazy picking up a mass of stuff for the kitchen in the new place (stainless steel wall shelf and railings, hooks and a cutlery container).

For myself, I indulged in the following:

1) A 20 cm JW Schillings chef's knife (on sale - RM150), that I cut myself with pretty deeply the first day I used it - I am terrified of that knife now)
2) A slew of cookbooks - Sherry Yard's The Secret of Baking, MFK Fisher's The Gastronomical Me and Martha Stewart's Baking Handbook
3) Lancome Vibrating Mascara - supposedly it lengthens the lashes with prolonged use. Hey, no harm hoping, right? It is a bit thick and clumpy for my taste, but with a lash comb this can be easily rectified.

All in all, a pretty indulgent one.

New Home, new Tree

After 4 years of sharing houses with other people, we get out own little place. Granted it's a rented one, but we get to live by our (granted, my) rules.

So this year, after 3 years of couldn't-care-less-about-the-Miri-home, I bought a modest Christmas tree, ice blue LED lights, silver ribbons and a few baubles in teal and silver. I lugged everything back, immediately put up the tree and lights and asked for BooBoo's opinion. Am a little bit disappointed that he merely blinked (and otherwise showed no interest), but am pleased nonetheless with how it looks.

Counting down to Thursday when I leave for Penang :)

Don't let this face fool you....(cos it did us)

Here is BooBoo's "Let's take their hearts" expression, when we caught him - and were just about to reprehend him for - batting the mobile phone charger around. You see, AK was re-arranging his stuff in the new place, and of course our little busybody had to tag along, happily bounding after AK going in and out of the rooms, and finding everything just oh so fascinating.

Having a pet cat like this is really wonderful - like a baby that doesn't grow up :)

Back to the scene of the crime.

Of course, how can you possibly scold/yell at this face???

So, of course we just couldn't, so instead (when we managed to stop laughing long enough), we took pictures and then scooped him up for one gi-normous hug.

Dearest BooBoo, what would life in this forsaken place be without you?

Nigella's Cafe Espresso Chocolate Cake

Light and moussy, yet dense at the same time. And totally reeking with chocolatiness (I used up the last of my Varlhona) and Tia Maria. I'd call these a more sophisticated version of the normal gooey brownie that is my permanent repertoire. And only slightly more complicated to make.

The process is simple (this is the true reason why we all love Nigella - one can always trust her to use the simplest of methods to obtain the most wonderful of results). Put butter and chocolate over a double boiler, stirring occasionally. Meanwhile, whip up the eggs (no separating required) and sugar till pale and light and more than doubled in volume (using my handheld mixer it took no time at all), fold in flour, Tia Maria, instant coffee crystals and cocoa. Then pour in (cooled) chocolate+butter mixture. Pour the entire mixture into a baking tin lined with waxed paper, then pop into an oven preheated to 180 degC, for 35-40 minutes.

Nigella likes this cake with what she calls a cafe latte cream - white chocolate melted in cream with a little instant coffee powder mixed in. But I like these just chilled, by their wonderful selves.

A Short Trip Offshore

3 nights. That's all.

I think it's good to get this offshore yearning out of my system, as my physical being really can only take so much beating - the freakin' cold airconditioning, the trudging around and walking flights and flights of stairs in heavy metal-toed boots. Not to mention the fact that I'm currently experiencing the WORST toothache in the world, one that throbs inside my right cheek and makes me dizzy at times.

Clearly the timing of this trip could be improved. But it cannot be helped, this is the only time when I will be allowed to come out, and even that was agreed reluctantly.

Our poor BooBoo is at the Vet's, probably planning his "payback" to me (I'll pick him up when I get back on Saturday) in the form of one veeeeeeeeery long sulk.

Sunrise over the Petra Endeavour

Anyway, the thing I really am yearning for right now is next Thursday, when I will say adios to Miri and return home for the Christmas Holidays.

BIG FAT Chops with Fennel and Onion Gravy

Oh the hazards (and pleasures, I'd have to admit) of impulse shopping. AK and I were at Miri's bestest mall, where we almost gave in to the LCD TV urge. But again, as always, we figured it could wait while we spent our money on more needful things. Like food.

We were strolling in the supermarket and I just couldn't resist buying a pair of thick, luscious looking pork chops (partly because I was watching an episode of Saturday Cooks where a they cooked the most tempting-looking pork chops with fennel seeds. And don't you tell me otherwise, Nigel Slater - the supermarket offers such a boon - what a nice change from the market it is - the chops were all cleaned and trimmed and ready to cook - wonderful.

As soon as I got these home I rubbed them with sea salt and black pepper, plus a sprinkling of brown sugar on one side, and left them overnight in the fridge.

The next morning, I let them come to room temperature for about 2 hours. Meanwhile I finely chopped an onion and caramelized the slices slowly in some butter and oil in my thick-bottomed La Gourmet pan, for a good 45 minutes over the merest heat. Once they got good and brown and melting, I added a cup of chicken stock (water and stock concentrate), some black pepper and a bay leaf. I let the sauce come to a boil, and then let the mixture steep while I prepped my chops.

I then heated up my nonstick pan, and melted a knob of butter with some oil till sizzling. I rubbed cornflour all over my chops for a slightly crisp coating and to thicken the sauce later. I then seared the chops on both sides, then added a teaspoonful of fennel seeds. Let the mix sit on high heat for 1 minute, then pour in the sauce mixture, making sure to scrape up all the good brown bits off the bottom of the pan. Covered the whole thing, lowered the heat and let it simmer away for a good 40 minutes, or until I was satisfied that the meat was cooked properly - stirring occasionally, and seasoning as required (a little sugar, more black pepper, a splash of soy, that was all).

Lime Rubble

Why I made it the way I made it:

1) Limes are way cheaper than lemons in this part of the world. I pay Rm1.60 for one measly lemon, and RM1 for 15 juicy (albeit small) limes. So I spend a bit more time juicing them one by one, but they do yield a lot easier. It's like squishing bugs :)
2) I halved the recipe as I don't have the heart to use up so much sugar and butter in one sitting
3) I used Nigella's trick of blast-freezing the pastry flour and sugar before mixing in the butter, for maximum shortness
4) I love rich-yet-sour desserts

Why did I call it Lime Rubble? Well, I seriously thing BJ would come after me with a lawsuit if I show these babies as representatives of her recipe. Make no mistake though - they are absolutely delicious, and I'd make them again in a heartbeat.

Lime Rubble
Inspired by Belinda Jeffrey's Luscious Lemon Slices

90 g butter, cut into small pieces and chilled well
3/4 cups AP flour
1/2 cup icing sugar
lime juice, chilled, 2-3 tablespoons

Filling:
2 eggs and 1 egg yolk
100 ml lime juice
3/4 cups flour
1 cup caster sugar

To make the pastry:
Preheat oven to 180 degC.
Line your baking tin with greaseproof paper.
Sift icing sugar and flour into a bowl.
Freeze for 10 minutes (keep your butter in the fridge at this point)
Rub the pieces of butter into flour-sugar mixture till the mixture resembles breadcrumbs. Slowly, add 2-3 tsps of lime juice or until the dough comes together in a ball.
Chill to firm, then roll out onto a baking tin.
Prebake for 18 minutes or until it starts to look brown at the edges.

For the filling, stir eggs and sugar together till smooth and light.
Add the lime juice, and then sift in the flour. I alse added a pinch of salt.
Pour filling mixture (give it a good stir before pouring) over the pastry dough and bake for a further 30 - 40 minutes until a skewer inserted in the center turns out clean.

Cool, and serve at room temperature.

Epic Fail

Stubborn little guy will NOT be lead on the leash, despite all the threats, praise or treats we tried. Here he is trying his very best to hold on to something, anything, to avoid being dragged along. Of course he will NOT follow our lead.

Wretch that I am

Whenever I feel that God has cut me a raw deal, He proves me wrong.

When I thought that my job has hit the dead end, suddenly comes an exciting project, one where I definitely have no question on the value it adds, to me or to the organisation.

When I felt that the tiny world I live in has abandoned me, an old friend calls, another sends an email, yet another IM's me and we chat for hours, just finding out how it is with each other.

When I felt being taken for granted, I am proved wrong yet again.

I am an ungrateful wretch, I truly am.

Thank you, God, for all these people in my life that I hardly deserve.

Thank you, God, for paving the way.

I am reminded, as always, to be grateful.

Chubby Cat

OK, you know you're a lousy (pet) parent when people start to think that your male cat is pregnant.

Obviously we've been giving in too much to him. I mean, he asks for food all the time, and has the audacity to wake me up at six in the morning by sitting on my chest and meowing into my face, Friskies breath and all. Who says no to that??

Time to go on a diet, I think - easier said than done.

Getting into the Spirit of Things

Long title, short post.

Yuletide approaches, and you can bet that BooBoo and family are all for it!!

Well, it's mostly me, actually :) BooBoo is just the reluctant cutie I get to hang the Santa hat on.




Unfortunately BooBoo will be spending XMas at the Angel Vetenerians. As much I would really love to I can't afford to bring my baby home with me :(

But we'll make sure he gets Turkey and Ham Friskies and a present (a Mushroom House, perhaps, is under serious consideration).


Counting down!!

KK Snaps

We took this trip in August, a really nice mini-getaway.

Kota Kinabalu is the capital of Sabah, which is unofficially probably the most beautiful of all the states in Malaysia.

This is the only big city where the coastlines are devoid of rubbish (think Penang and JB), the waters are clear right up to the fronts of the hotels lining the street.

Thanks to Starwood points, we stayed for free at the Le Meridian. We took a day boat ride out to Manukan and Sapi islands. It is totally worth the Rm200 we paid, which included a jetski rental for half an hour. I totally recommend the jetskiiing in the middle of the ocean, where the waves are bigger and you can thrown off as your ski takes on a life of its own bouncing over the waves like the Captain Hook in the Peter Pan cartoon.


Lobster Mornay, the real thing.


Big FAT Ginger Clams, so-so only. I personally prefer the smaller species, and fried in sambal.

Fishes (so many!) at the jetty on Manukan island.

We also bought dried scallops - two large packs (almost a kilo in all) for eighty bucks - total bargainl; a basket for magazines, and shopped at One Borneo, which is like the Mid Valley of, well, Borneo.
Swimming+snorkeling, (jet)skiing, shopping, seafood - really, one does not ask of more from a three-day getaway.
Definitely looking forward to the next mini trip.

Home Anew

FINALLY

It took us an entire month, but now we have finally moved the last of our stuff from the big old ugly house.

The complaint I have (I have accepted it, though) is that the kitchen is no longer big and bright and airy as it once was.

But the whole point of moving was because I was sick of taking care of a big, crumbling old house of which we only used 40% of. So, this is small and cosy and, basically, enough.


I mentioned before that I bought some artwork from Penang - nothing fancy or really exquisite, just some things that I fell in love with.

They're still in their plastic wrap, which is partly why the photos here don't do them justice.

Etchings on recycled paper:

Mother and Child

Washing Hair

And inks depicting the Streets of Penang:

Campbell Street Shophouse

Cheah Kongsi

I haven't found the perfect frames for them yet, nor have I decided where to place them. They have booked a place in my permanent home, whatever it is, whenever, wherever.

The BEST Burgers EVER

Let me start by saying that the above quote is not by yours truly. It is by my food experiments guinea pig, AK, who gamely swallows what I conjure up and tries his best to give constructive criticism whilst I hover over him, eyes narrowed, demanding feedback as payment to my feeding him.

The burgers were made with stewing beef cubes, minced using my hand and a knife (when I told AK I hand-minced the meat he literally had a mental image of me karate-ing it into submission).

Then, onions are sliced and softened slightly in a few tablespoonfuls of bacon fat, then cooled and added to the meat.

Flavouring the patties are French Sea Salt, Maggie Seasoning, freshly ground black pepper AND some coriander seeds, freshly ground in a pestle and mortar and then sifted over to remove any larger bits.

To bind, an egg, and the bread I froze from a few months back and whizzed in the processor, as well as some organic oatmeal.

With the meat, the onions and all the bacon fat (the bacon fat is key, so the more the merrier), the egg (use only as much as it takes to bind, with the liquid fat it might take less than one egg), crumbs and seasonings, then left to rest and meld in the fridge whilst I take a break to watch Nigella Lawson on TV.

After a few hours in the fride, shape into patties about an inch thick (how wide they are is really a matter of choice). Leave to rest and get to a warmer temperature before cooking them.

Then, a wide and thick- bottomed nonstick pan on high heat (I suppose griddle would be good too, but I don't have one). Preheating of the oven to 200 degC. Prep a baking tray by covering it with foil and a spritz of oil (any oil).

A little bit of fat in the pan, then on go the burgers, just a single layer, no crowding and they're not supposed to touch each other in the pan. Make sure they get nice and dark, dark brown (that's flavour and the sealing of the juices). Flip/turn them and get the other side seared. Repeat as necessary.

Place the burgers in the oven for 30-45 minutes, until they are cooked through.

I like mine inRamlee-burger fashion, wrapped in a liberally peppered omelette with no cheese (except maybe a really mild, gooey one like mozarella, but no cheddar please), on a lightly sweet toasted potato bun. AK likes his with the works - a sunny side up with the yolk still running, and molten cheddar cheese. With this one, I wouldn't want a chilli sauce or ketchup to muddle up the deeply savoury taste.

Tommorrow We MOVE

So tommorrow we will MOVE!!

Hope BooBoo's up to it, my fat little baby.

I've arranged for the movers and the lorry, the electrician to come and move our aircon and astro dish (VERY important). I also ordered a new aircond and a TV console.

Here's hoping that AK's coming for real today. We've had two false hopes already, I think a third one will have the poor guys jumping of the Endeavour and swimming for shore!

The World's Naughtiest Cat

This fat little fella has both traumatized me and stole my heart.

Today I'm too traumatized to relive the tale, but just to remind myself why I have him, I've posted up these funny pics.

Spoken too Soon

There is this Enid Blyton book, The Naughtiest Girl in School. In it, the lead character, Elizabeth, makes up her mind and tells everyone in plain sight that by the end of the year, she would be gone. Because she hates school, from day one.

The year goes by, and she finds that she doesn't hate it, no - in fact she has fallen in love with her school. But, as she put it, she had to be brave, and keep to her word - and leave. But someone (her Head Girl, I think) tells her - it's not brave to keep to your promise this time - what would be brave, is that she admitted what she really felt - and that she stayed.

I feel, with all my being somehow, that it was the wrong move to leave my last assignment.

I don't usually say this, but I was, no, I am, darn good at it. I'm good at owning my package, I'm good at chasing down (mutiple0 solutions, and I live for the site work. The outdoors, the being in the middle of it all, the rush of something brought to life, I feel the loss of it now.

And I loved it - the pace, the ever changing environment, the different phases you go through - most of all, I love seeing and putting life into things on paper.

Most of all, something that I worked so hard on, it just would be really nice to see things come into fruition.

I want to go offshore. What is wrong with me??

Maybe I made the move too soon.

So now, what do I do??

Lean Tuna Melt (Dinner for One)

This does not look or sound appetising - but in a pinch - healthier, heartier and more satisfying than noodles. I have to say, I'm going on a very loong Instant-noodles hiatus after this. Here's what I have been eating instead:

Peanut butter sandwiches
Cheese sandwiches
Corn chips
Potato chips
Fried egg
Oatmeal with soymilk
Peanuts

And one more:

Lean Tuna Melt

First, a microwavable bowl with a lid (the single diner's best friend), preferably Corelle or Pyrex.

This recipe is basically an onion, sliced and tossed with black pepper and soy then nuked in the microwave for 5 minutes till it becomes translucent and sweet. Then, tip in the tuna chunks (in oil or water, doesn't matter to me - and I used half a can), sliced canned button mushrooms and half a tablespoonful of condensed cream of mushroom soup (Campbell's for preference - freeze the rest) - don't be tempted to add more, the soup concentrate is really salty. Sprinkle about 2-3 tablespoonfuls of water and any other flavour enhance (a squeeze of lime for instance, it cuts the fishy smell - I also add a chopped chilli).

Nuke again for 3 minutes. Try to finish this piping hot - it does get a teeny bit disgusting once it's cold.

Ethnic Decor

Gorgeous, Indian-or-Moroccan-inspired home decor elements.

Ketna Patel Indian Wedding carpet

From Singapore Home & Decor, an actual home with electric blue walls, Chinese screen wall deco and Indian-inspired bedspread. I wouldn't do this kind of thing in my own home (I prefer bedrooms to be more zen and peaceful, not a stimulation). But what an inspired combination!

Balinese Batik-inspired bathroom, also from SG H&D

Now something I truly love - a simple white dining room with a mirror, but add an Indian Saree tablecloth and some colourful Venetian goblets and the whole place is transformed. This is what I'd do for my home too.

Hermes India scarf - framed like the piece of art it is


Moroccan tea glasses

Orange Nutella Cupcakes

Let nothing go to waste, especially the fruit of the earth. I used the rind of the oranges (plus some stolen juice) for the jelly I made earlier. And since I still had some Nutella left over from Germany, I decided to use it here. I don't normally like my chocolate with fruit, but this is a really elegant combination - chocolate and orange - if I do say so myself. The cake is from Nigella's Lemon Cake recipe, but with more liquid in the form of juice instead of milk for a moister cake, since I would not be soaking it in syrup this time.

Orange Cake with a Nutella Filling

1/2 cup unsalted butter

1 cup plus 2 tablespoons castor sugar

1 cup cake flour

2 eggs

1/4 tsp salt

1 tsp baking powder

Zest from 3 oranges

4 tablespoons orange juice, or enough for a runny batter

6 tablespoons Nutella, frozen individually

Rub the orange zest with the sugar until the everything becomes orange and smells like the fruit.

Cream the butter and orange sugar till light and creamy.

Add the eggs and stir to combine.

Fold in the flour and liquids, alternately.

Get your cupcake pan out. Fill with batter only a quarter up halfway, then add a tablespoon of frozen Nutella on the batter. Top up with the remaining batter till 3/4 full.

Bake at 275 degrees for 20 minutes.

Dear Reader, forgive me this photo, I just cannot resist showing off my new look - in the form of sexy-schoolmarm, rimmed Hugo Boss glasses :)

On British Cookbooks, and Chocohotopots (Ms. Lawson trumps)

I guess it goes without saying that I am THE hugest fan of the lady who delights in sinfully rich, decadent (she uses half a kilo of chocolate to make 12 cookies) food, and terribly unapologetic she is about it too (I do not put a price on someone's comfort). I love watching Jamie Oliver but the lone book of his I own goes unused, just because I find his writing too simplistic (the adjectives fantastic and pukka can only carry you so far) and uninspiring. Nigel Slater has a dry wit and that is always the truth, and gives such graphic descriptions of the food - "glorious dripping and jelly.........., the gelatinous bones, sucked or not..., the crunchy, sticky bits of skin and potato stuck to the pan ( I love Real Cooking, and am currently enjoying The Kitchen Diaries.

But the book that sparked my bankruptcy-inducing relationship with Amazon.com, the book that I carry from living room to kitchen to bedroom, that I read whilst forking instant noodles into my mouth, my all-time favourite cookbook, is undoubtedly How to Eat. I contemplated for almost an hour between Domestic Goddess and How to Eat browsing in Kinokuniya (reading and re-reading the covers - that was all I could see since I didn't want to bother the staff to unwrap the plastic) in 2008, and ended up returning to my hotel room and reading the book reviews. This is how I ended up with How to Eat. And I haven't put it down since. I love her prose, the way she describes her Sauternes Custard as "wobbling like the inside of a Reubenesque thigh", love to read about how she feeds her children smoked salmon and liver with apricots (yeuch though), and her sound advice (don't just stick food into the fridge or freezer with no thought of its purpose/plan in mind, most likely you'll end up not using it and chucking it out later - how true it is). And I will be forever grateful for her Best Chocolate Ice Cream in the World recipe.

OK, this one is a bit of a cheat - the recipe is from How to Eat, but the name is from Feast. I switched it up because I just posted the sticky chocolate pudding recipe, and the name in HtE is Gooey Chocolate Puddings, but they are quite different really. While the sticky pudding is like a cake with a thick chocolate sauce, this one is like a rich, hot, molten chocolate with a thin, crisp shell on top. This one, despite its name, is rather more elegant in looks than the homey-looking pudding - a shiny crisp carapace that encapsulates hot, molten chocolate lava underneath. This one you'd be forced to eat in modest teaspoonfuls, otherwise it'd just be too much hot stuff in your mouth. Trust me, I learnt the hard way. :P

Chocohotopots (or Gooey Chocolate Puddings)

125 g best quality dark chocolate, finely chopped
125g unsalted butter
3 large eggs
150g sugar
35g plain flour (preferably 00 flour - I used superfine flour)
butter and flour for preparing ramekins (I used bowls)

Put the chocolate and butter in a bowl and suspend over a pan of simmering water. Whisk every now and then until melted. Alternatively, use the microwave in 30-second bursts.

In another bowl, whisk the eggs, sugar and flour until just blended. Gradually whisk in the melted chocolate and butter. Set aside to rest.

Grease four 250g ramekins with butter and add flour to cover the butter, tapping the ramekins to get rid of the excess. Preheat the oven to 200 degC about half an hour before you want to eat the pudding.

Pour the mixture into the ramekins and put them on a baking sheet in the oven for 10-12 minutes, until the tops are firm and cracking slightly and the edges set. Serve immediately and consider providing a jug of cold, cold cream for people to pout over their pudding's hotly deliquescing interior as they eat.