Gooey chocolate fondant puddings
Method
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Preheat the oven to 180C/350F/Gas 4. Grease 4 small dariole moulds or individual pudding basins.
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Place the sugar, butter and chocolate into a heatproof bowl over a pan of simmering water.
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Heat very gently until the butter and chocolate have melted, then remove from the heat.
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Whisk together until combined.
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Add the egg yolks and whole eggs and beat well.
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Fold in the flour.
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Pour into the dariole moulds or pudding basins and place in the fridge to chill for at least 20-25 minutes.
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Remove from the fridge and place onto a baking tray. Put straight into the oven and cook for 8-9 minutes.
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Allow to rest for a minute or two, then turn out onto individual serving plates.
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Serve with a dollop of double cream, if you like.
Ingredients
- 85g/3oz caster sugar
- 150g/6oz butter, chopped, plus extra for greasing
- 150g/6oz dark chocolate (70% cocoa solids), roughly chopped
- 3 free-range egg yolks
- 3 whole free-range eggs
- 1 tbsp plain flour
- double cream, to serve (optional)
Shopping List
Gooey chocolate fondant puddings
Tins, packets and jars
Cooking ingredients
Biscuits, snacks and sweets
Dairy, eggs and chilled