Hot Chocolate Fondant
Who can resist a chocolate fondant pud with its gooey, chocolatey centre? These can be kept in the fridge until needed. If cooked from chilled, bake for 12 minutes.
Buttery baking spread*
Large eggs, beaten
Nescafé Espresso coffee powder, dissolved in 1tbsp boiling water
Dark chocolate, melted
Plain or Italian 00 flour
Cocoa powder, to dust
*Recipe is based on 70% fat buttery baking spread
You will also need…
6 x 150ml pudding basins
Step 1 of 4
Preheat the oven to 200°C, (180°C for fan ovens), Gas Mark 6. Place a large baking sheet into the oven. Grease the pudding basins, line the bases with a small circle of baking paper and dust each with cocoa powder.
Step 2 of 4
Whisk the buttery baking spread and condensed milk together until pale and creamy (use an electric hand whisk if you have one). Gently whisk in the eggs, a little at a time, followed by the vanilla and coffee mixture. Add the melted chocolate and mix thoroughly, then add the flour and whisk until smooth.
Step 3 of 4
Divide mixture evenly between the pudding basins and bake in the oven for 10 minutes on the hot tray.
Step 4 of 4
To serve, quickly run a knife around the edge of the puddings to un-stick, and turn out onto plates.
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