Ever wondered how to make the perfect fondant pudding? Antony's method is spongy on the outside and oozing in the middle. Serve it with ice-cream or cream.
Preheat the oven to 180C/Gas 4. Grease and line the base of 4 small dariole moulds or individual pudding basins.
Place the sugar, butter and chocolate into a heatproof bowl over a pan of simmering water. Simmer until the butter and chocolate have melted and the sugar is no longer grainy. Then remove from the heat. Whisk together until combined. Add the egg yolks and eggs one by one beating well until nice and glossy. Fold in the flour.
Pour into the tins, and place in the fridge to chill for at least 2 hours – this is really important to allow the chocolate to set.
Remove from the fridge and place onto a baking tray, straight into the oven for 14 minutes.
Allow to rest for a minute or two, then turn out onto a plate. Serve with a dollop of thickened cream.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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