This is the kind of pudding that dreams are made of. Seriously, ANY TIME I see a chocolate fondant on a menu I just have to pick it.
I mean, why wouldn’t you? They’re:
That’s quite a list of wonderful things!
If you’ve ever watched Masterchef, you’ll have been led to believe that these little puddings are really tricky to master, with contestant after contestant failing to pull one out of the oven with the crucial melty middle still oozing out.
A Melt in the Middle Chocolate Pudding without a melty middle? Well, it’s just a cake.
Don’t get me wrong – a chocolate cake is no bad thing. In fact, the only time I would be disappointed to meet a chocolate cake would be when I was expecting a melty middle chocolate cake oozing with a hot chocolate centre!
BUT I have an important public interest announcement! These are actually dead easy to make once you know how!
Mastering these babies is so simple that you’ll wish you’d given it a go earlier. No longer just a treat after a fancy dinner, if you serve these at a party you can expect to be labelled an absolute domestic goddess for the rest of your life!
Never tell anyone they were easy, just accept the applause, hugs, and smile graciously. I recommend smiling, and then just lightly wiping your brow for dramatic effect.
- 100g soft brown sugar
- 2 eggs
- 100g dark chocolate
- 90g sunflower spread (or butter)
- 35g flour (buckwheat, plain, whatever tickles your fancy)
- ½ teaspoon instant coffee
- tiny pinch of salt
- splash of vanilla extract
- Preheat the oven to 200C
- Grease 4 little pudding basins. I like these ones
- Pop a circle of greaseproof paper in the bottom to ensure they don't stick
- Melt the butter and chocolate together. I prefer doing this in the microwave but a bain marie is also good - more faff, but still good.
- Once melted, add the eggs and sugar
- Stir in the flour, coffee, vanilla, and salt
- Pour into the basins and cook for 10-15 minutes. Important: all ovens vary so it is VERY important to check them at 10 mins and then every minute thereafter until you think they are done. They are done when the sides are ever so sightly coming away from the sides but you can still see that it isn't set in the middle.
Doing a practice round before your guests arrive is always a good idea as you will feel much more relaxed (and you’ll get extra puds all to yourself!)
These also freeze beautifully and can also be kept in the fridge for 2 days (uncooked). To cook from chilled simply add another 2 mins to your cooking time (remember to keep checking them). To cook from frozen add another 8-10 mins to the cooking time.