Method
Step 1:
Preheat the oven to 200°C (fan 180°C, gas mark 6). Butter 6 x 150ml (¼pt) capacity dariole pudding tins or ramekins.
Step 2:
Melt the chocolate. When the chocolate is nearly all melted, stir until smooth. Allow to cool slightly.
Step 3:
Place the butter, sugar, eggs, flour and jam in a food processor and blend to make a smooth batter. Add the melted chocolate and whiz again until well combined. Alternatively you can whisk these ingredients together with an electric whisk.
Step 4:
Divide the mixture between the dishes. Place on a baking tray and bake for 9 minutes. The outside will be cooked with a molten centre. Top with pecan nuts and serve immediately with either crème fraiche or double cream.
Ingredients
For the fondant puddings
- 300g Orange flavoured chocolate (or plain chocolate if you prefer, chopped.)
- 75g Butter (unsalted) (softened)
- 50g Billington's Unrefined Light Muscovado Sugar
- 5 Egg(s) (free range) (medium)
- 50g Allinson's Plain White Flour
- 3 tbsp Raspberry jam
For the decoration
- 30g Pecan nuts (for decoration)
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Ingredients
For the fondant puddings
- 300g Orange flavoured chocolate (or plain chocolate if you prefer, chopped.)
- 75g Butter (unsalted) (softened)
- 50g Billington's Unrefined Light Muscovado Sugar
- 5 Egg(s) (free range) (medium)
- 50g Allinson's Plain White Flour
- 3 tbsp Raspberry jam
For the decoration
- 30g Pecan nuts (for decoration)