Chocolate fondants

MAKES: 8

Ingredients

WET:

240ml (1 cup) cashew milk 2 tsp apple cider vinegar

2 tsp vanilla extract

4 tbsp egg replacement 115g (1⁄2 cup) vegan “butter” DRY:

240g (2 cups) plain flour 3 tbsp cacao powder 200g (1 cup) unrefined caster sugar

3 tsp baking powder

1⁄4 tsp salt

1⁄4 tsp ground cinnamon

FOR THE FILLING:

300g (2 cups) chopped vegan organic dark chocolate 240ml (1 cup) cashew milk 1⁄4 tsp himalayan salt

TO SERVE:

Cherries, a little cacao powder

Method

First up, make the chocolate filling. Tip the chocolate into a mixing bowl. Heat the milk with the salt, until piping hot, then pour over the chocolate and mix together until smooth and creamy. Place the bowl into the freezer to chill quickly.

Preheat the oven to 180C. Grease 8 individual pudding moulds. Heat all of the wet ingredients together in a small saucepan over a low heat, stirring until everything has melted and combined.

Combine the dry ingredients in a mixing bowl, then pour in the heated wet ingredients and stir until just combined. Fill each pudding mould half full with the mixture, then place a tablespoonful of the chilled chocolate ganache into the middle of each. Fill the moulds with the rest of the fondant mixture, then give each mould a tap on the work surface to level them out.

Transfer to a baking tray, then bake for 12 minutes. Allow to cool slightly before turning the fondants out of the moulds. Serve with cherries and a sprinkling of cacao powder.