Nadiya’s scrummy pud­ding

Warm and gooey on the in­side, this sweet treat makes a scrummy fes­tive pud­ding

House Beautiful (UK) - - Contents -

Choco­late and star anise fon­dants

SERVES 8

FOR THE COAT­ING

50g un­salted but­ter, melted Co­coa pow­der, for dust­ing FOR THE FON­DANTS

200g dark choco­late (70%

co­coa solids)

200g un­salted but­ter

200g caster sugar

4 whole medium eggs, plus

4 egg yolks

200g plain flour, sifted

4tsp star anise, ground with a pes­tle and mor­tar and passed through a small, fine sieve

1 Coat the ramekins – brush 8 ramekins with melted but­ter, mak­ing up­ward strokes. Place the ramekins on a bak­ing tray in the freezer for 10min.

2 Take the ramekins out again and brush them once more with melted but­ter, and put them back in the freezer for 10min. Take them out and dust the in­sides with co­coa pow­der, mak­ing sure to tap out any ex­cess.

3 Pre­heat the oven to 200°C/ fan 180°C/gas 6. Melt the choco­late in a bowl over a pan of sim­mer­ing wa­ter, be­ing care­ful not to al­low the bowl to touch the wa­ter. Roughly chop the but­ter and add to the choco­late, stir­ring un­til it melts in.

4 Whisk the sugar and eggs un­til they’re light and fluffy and dou­bled in size. This will take about 5min in a stand mixer, or 5-10min with a hand­held mixer. Add the but­ter and choco­late mix­ture, and mix ev­ery­thing to­gether. Now add the flour and star anise, and fold in using a large metal spoon.

5 Put the ramekins on a bak­ing tray. Di­vide the mix­ture be­tween the ramekins, leav­ing a 1cm gap at the top of each. Cook for 10-12min, no longer. The fon­dants will start to come away from the sides of the ramekins.

6 Take the fon­dants out of the oven, and leave them in the ramekins for 1 minute only. They will still be hot, but they need to be turned out straight away and served, oth­er­wise the resid­ual heat will cook them right through.

Recipe taken

from Nadiya’s

Kitchen (£30, Pen­guin), with pho­tog­ra­phy by Holly Pick­er­ing

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