Phil Vickery’s chocolate fondant puddings

 Hot chocolate fondant puddings

55g (2oz) butter

85g (3oz) caster sugar

170g tube condensed milk,

4 large eggs, beaten with a pinch of salt

1tsp vanilla extract

1tbsp coffee powder, 

Espresso, dissolved in 1tbsp boiling water

350g (12oz) dark chocolate, melted

85g (3oz) plain or Italian 00 flouricing sugar, sifted, to dust

6 greased and base lined 150ml  Dariole moulds or pudding basins

Preheat the oven to 200?C, 400?F, Gas Mark 6. Place a large baking sheet in the oven.Beat together the butter and sugar using an electric hand whisk until pale and creamy. Gradually whisk in the condensed milk.Gently whisk in the eggs, a little at a time, followed by the vanilla and coffee. Add the melted chocolate, mix thoroughly, then add the flour and whisk until smooth.Divide the mixture evenly between the moulds and either store in the refrigerator until needed or place onto the hot baking sheet in the oven and bake for 10 minutes. If cooked from chilled, bake for 12 minutes.Immediately run a knife around the edge of the puddings to un-mould, and dust with icing sugar.

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