Fresh from the oven, this warm pudding has that satisfying ‘pop’ and oozes deliciously warm chocolate from the first slice. This fondant is simple to make and will quickly become a family favourite. Learning how to make a chocolate fondant is not as difficult as you might think.
- vegetable oil, for oiling
- 350 g dark chocolate
- 50 g unsalted butter, softened
- 75 g caster sugar
- 170 g Carnation Condensed Milk
- 4 large eggs, beaten, at room temperature
- 1 tsp vanilla extract
- 75 g Gluten-Free Flour Mix A
- 120 g frozen raspberries, semi-thawed
- sieved icing sugar to serve
- Place a large baking tray in the oven and preheat it to 200°C/ gas mark 6.
- Oil six individual pudding basins (approximately 150ml) and cut circles of baking parchment to line the bases.
- Melt the chocolate, in a heatproof bowl, in the microwave or over a pan of simmering water – don’t let the bowl touch the water – and set aside.
- Cream the butter and the sugar together in a large bowl, using a handheld electric mixer, until light and fluffy. Slowly whisk in the condensed milk.
- Gradually beat in the eggs and the vanilla. Next, stir in the melted chocolate and finally add the flour, mixing until smooth.
- Divide half the chocolate mixture evenly between the pudding basins.
- Divide the raspberries equally between the basins.
- Spoon the remaining mixture evenly between the basins.
- Place the moulds on the hot baking tray in the oven and cook for 12–15 minutes until puffed and risen.
- Remove from the oven and run a knife around the edge of the puddings to un-mould onto a serving plate.
- Dust with icing sugar and serve straight away
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