Happy Holidays

ZWILLING Culinary World, Destination United Kingdom

GOOEY CHOCOLATE FONDANT PUDDING

Preparations for making this traditional Christmas pudding begin on the last Sunday before the start of Advent. This holiday delight still holds a firm starring role in the Christmas lunch and can be made in a variety of versions and flavours. One of our definite favourites is the gooey chocolate fondant pudding.


Ingredients

Serves 6

85 g caster sugar
150 g butter, in pieces
150 g dark chocolate (70% cocoa), coarsely
chopped
3 eggs
3 egg yolks
1 tbsp plain flour


Preparation

Grease 4 moulds or small pudding basins.
In a bain-marie, gently heat the sugar, butter and chocolate until melted. Remove the bowl from the water and whisk the ingredients together until combined.
Add eggs and egg yolks and beat well. Fold in flour. Pour the batter into the moulds or pudding basins and refrigerate for 20-25 minutes.

Preheat oven to 180C/350F/Gas 4. Place the moulds or basins on a baking tray and bake for 8-9 minutes. Remove from the oven, allow to rest for 1-2 minutes and then turn onto individual serving plates.
Serve with double cream, if you like.



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