Method

Step 1

Preheat oven to 160c or 150c for a fan oven.

Step 2

Take a small non-stick saucepan and heat the sugar gently over a low to medium heat. Do not stir but keep an eye on it until the sugar begins to melt around the edges. At this point give the pan a quick shake. Once about ¼ of the sugar has melted give it a gentle stir with a wooden spoon until the remaining sugar crystals have dissolved. Continue to cook stirring occasionally until the liquid has turned the colour of golden caramel. Remove from the heat and add a couple of tablespoons of warm tap water. Reduce the heat and return the pan to the ring stirring to melt any lumps that may have formed when the water was added.

Step 3

Pour this carefully into the soufflé dish (approx. 850-900ml). Immediately swirl this around to cover the base. Leave to cool and harden. Do not place in the fridge.

Step 4

Scrape out the seeds of the vanilla pod and place these and the contents of the tins and eggs into a medium bowl and briefly blend together with a hand whisk. Pour this mixture on top of the caramel mixture. Even if there is a little mixture left over be sure to leave about 2cm of space at the top of the dish to allow for expansion. Cover this dish with tin foil.

Step 5

Place the dish in a deep roasting tin and pour enough warm water into the base of the roasting tin to come about 2/3 of the way up the side of the soufflé dish.

Step 6

Bake in the oven for about 1 hour or until a knife inserted into the centre of the flan comes out clean. Remove the soufflé dish from the water and place on a wire rack in the fridge to cool. This needs to be completely chilled before you serve.

Step 7

Slide a spatula around the edge of the pudding and run this all the way around the dish. Invert a plate (with a larger diameter than the dish) over the pudding and turn over carefully. You may need to very gently shake the soufflé dish to release the contents. Finely grate the chocolate over the chilled pudding. Slice and serve.