These chocolate puddings, also known as chocolate fondant, are surprisingly simple and impressive to serve at a dinner party.
Heat your oven to 200C, (180C fan/gas 6). Thoroughly butter six ramequins dishes and place on a baking tray.
Place the butter and roughly chopped dark chocolate in a large bowl and place it over a pan of simmering water and stir until smooth. Set aside and leave to cool for 15 mins.
In a large bowl, add the light brown soft sugar, and mix in the eggs. one at a time, using an electric hand mixer. Add in the vanilla extract and the plain flour. Place the mixture evenly between the 6 ramequins dishes.
If you're ready to bake them now, place them in the oven for 10-12 minutes, watching closely until the tops are firm to the touch but the middles still feel squidgy.
Delicately run a knife around the edge of each pudding, and turn them out onto serving plates. Serve with vanilla ice cream or single cream.
If you'd like to serve them later, place you ramequins in the fridge, or freezer until you're ready to bake them. They can be cooked straight from frozen for 16 mins.
Ingredients – 6 items
Tate & Lyle Fairtrade Light Brown Soft Sugar
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