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.
Ingredients
- 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
Instructions
- 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
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Hot Chocolate Fondant Puddings with Raspberries
Amount per Serving
Calories
633
% Daily Value*
Fat
35
g
54
%
Saturated Fat
20
g
125
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Cholesterol
129
mg
43
%
Sodium
93
mg
4
%
Potassium
514
mg
15
%
Carbohydrates
69
g
23
%
Fiber
8
g
33
%
Sugar
45
g
50
%
Protein
12
g
24
%
Vitamin A
473
IU
9
%
Vitamin C
5
mg
6
%
Calcium
171
mg
17
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
