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Servings 6
Calories 673 kcal
Prep Time10 mins
Cook Time8 mins
Total Time18 mins

Ingredients
 

  • 50 g unsalted butter, very soft
  • 75 g caster sugar
  • 170 g Carnation Condensed Milk
  • 4 medium free-range eggs, at room temperature, beaten
  • 1 tsp vanilla extract
  • 350 g bitter dark chocolate (70%), melted
  • 75 g flour, optionally use gluten-free flour

For the Topping

  • 120 g raspberries
  • 275 ml cold double cream
  • 2 tsp vanilla extract
  • 3 tbsp icing sugar

Instructions
 

  • Lightly whisk the cream, then add a little vanilla and a little icing sugar to taste. Do not over whisk, then re-chill.
  • Place a large baking sheet in the oven and preheat to 200C gas 6.
  • Grease well six 150ml metal moulds (small pudding basin shape) and cut circles of baking parchment to line the bases.
  • Cream the butter, sugar and condensed milk together using a handheld electric mixer until light and fluffy.
  • Gradually beat in the eggs and the vanilla. 
  • Stir in the melted chocolate and finally add the flour, mixing until smooth.
  • Divide the mixture evenly between the moulds for each one.
  • Place the moulds onto the hot baking sheet in the oven and cook for 8-9 minutes until puffed and risen.
  • Remove from the oven and straight away, run a knife around the edge of the puddings to un-mould onto a serving plate.
  • Serve with vanilla cream and raspberries.
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Nutrition Facts
Rich Hot Chocolate Fondant Puddings with Raspberries
Amount per Serving
Calories
673
% Daily Value*
Fat
 
42.2
g
65
%
Saturated Fat
 
24.1
g
151
%
Cholesterol
 
153
mg
51
%
Sodium
 
88
mg
4
%
Carbohydrates
 
61
g
20
%
Fiber
 
7
g
29
%
Sugar
 
38
g
42
%
Protein
 
12
g
24
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword chocolate, raspberries
Course Dessert, Egg, Fruit, Heavy Cream
Cuisine ITV This Morning
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