Phil Vickery’s delicious, velvety chocolate fondant pudding is simple to make, with a rich and gooey melted middle, it will quickly become a family favourite. And learning how to make a chocolate fondant is not as difficult as you might think.
- 55g (2oz) butter
- 85g (3oz) caster sugar
- 170g tube condensed milk, like Carnation
- 4 large eggs, beaten with a pinch of salt
- 1tsp vanilla extract
- 1tbsp coffee powder, like Nescafé Espresso, dissolved in 1tbsp boiling water
- 350g (12oz) dark chocolate, melted
- 85g (3oz) plain or Italian 00 flour
- icing sugar, sifted, to dust
- You will also need:
- 6 greased and base lined 150ml (¼pt) 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. Phil serves them with lightly whipped double cream or vanilla ice cream.