Chocolate

• 1

  You can make these puddings up to two days in advance. Simply put the raw mixture into the moulds and chill in the fridge until needed.

• 2

  Pop straight into the oven, from the fridge, for 16-18 minutes. The fondants are delicious with ice cream or a splash of double cream.

• 3

  Preheat the oven to gas mark 4/180°C. Grease six 200ml pudding moulds with a little butter and dust with flour, shaking out the excess. Place on a baking tray.

• 4

  Melt the chocolate and butter in a heatproof bowl over a pan of barely simmering water until smooth. Remove the bowl from the pan and leave to cool.

• 5

  Meanwhile whisk the eggs, yolks and sugar in a large bowl, using an electric whisk, until very thick and pale (it should leave a trail when the whisk is lifted out of the mixture).

• 6

  Fold the chocolate mixture and flour into the whisked eggs until just combined. Divide the mixture equally between the prepared pudding moulds.

• 7

  Bake in the oven for 13-15 minutes then remove from the oven and set aside for 3-5 minutes. Using a tea towel, invert on to plates and carefully remove the moulds. Serve.

• 
  

  It’s ready!

Tasting tip

Discover the aromas of CREMANT DE BOURGOGNE