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[frenchtoast]

Hi cooks,

I'm thinking of doing "chocolate pots" this Friday to use up some eggs but I don't have six ramekins nor to I want to buy any as cupboards are bursting with oddments! The recipe calls for them to be placed in a roasting tin with hot water halfway up, at 150oC for an hour.

I'd like to use my china coffee cups as they never get used and are pretty to serve in. I know bone china is quite tough but would it withstand simmering for an hour in a low-ish fan oven?

[Looney]

Erm, no idea I'm afraid I would be a bit frightened to try it to be honest....

[frenchtoast]

Hmm, that's what I feel.

I'm sure my mum used to warm or simmer things in cups in a pan on the stove like baby food in the "old days" but maybe not bone china and poss with a trivet to keep it out of contact with the hot base. But I'm not sure about the extra heat of the oven even with the bain marie effect. Anyway, I googled my question and couldn't find a clear answer so I'm going to try a microwave chocolate sponge pudding with choc sauce instead!