Nadiya’s scrummy pudding
Warm and gooey on the inside, this sweet treat makes a scrummy festive pudding
Chocolate and star anise fondants
FOR THE COATING
50g unsalted butter, melted Cocoa powder, for dusting FOR THE FONDANTS
200g dark chocolate (70%
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.
Kitchen (£30, Penguin), with photography by Holly Pickering