Now I don’t know about you, but there is literally nothing better than a melty, gooey, yet crispy chocolate pudding. This is a foolproof recipe and I have now made it 4 times since last week since everyone has loved it so much. This really does work if you do it to the letter and don’t overcook it. Otherwise it’ll turn into a dry spongy pudding and that’s not what we want now is it! Also, aside from timing, the key is to make sure the ramekins are prepared properly, or they won’t come out of the ramekin properly.
The recipe comes from Gordon Ramsay, and if it’s okay for him, then it’s okay for us! I used standard size ramekins but they can be made in a cupcake pan or bigger/smaller ramekins and pudding dishes. The original recipe yielded 8-9 of them but I didn’t feel it necessary to make so much. Now let’s crack on shall we?!
Ingredients (makes 4 fondants):
- 25g melted butter , for brushing
- cocoa powder , for dusting
- 100g good-quality dark chocolate , chopped into small pieces
- 100g butter , in small pieces
- 100g golden caster sugar
- 2 eggs and 2 yolks
- 100g plain flour
- First get your moulds ready. This is absolutely key! Using upward strokes, heavily brush the melted butter all over the inside of the pudding mould. Place the mould in the fridge for roughly 5 minutes. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with each ramekin.
- Place a bowl over a pan of barely simmering water, then slowly melt the chocolate and butter together. Remove bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
- In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift the flour into the eggs, then beat together.
- Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
- Evenly divide between the moulds and chill it for 20 minutes in the fridge before using.
- Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-15 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds.
- Remove from the oven, then leave to sit for 1 min before turning out.
- Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
- Sit a fondant in the middle of each plate; serve with some creme fraîche/vanilla ice cream and strawberries.
- Carefully place the ice cream on top of the fondant, then serve immediately.