INGREDIENTS
40ml sunflower oil, plus extra for greasing; 30g cocoa powder, plus extra for dusting; 110g plain flour; ½tsp bicarbonate of soda; ½tsp salt; 90g soft dark brown sugar; 100ml soya milk; 1tsp instant coffee; 1tsp red wine vinegar; 2tsp ground flaxseed. 10
METHOD
1. Make the frozen ganache the evening before; or give it at least two hours in the freezer. Melt the chocolate with the soya milk in a heatproof bowl over a pan of simmering water, make sure the bowl doesn’t touch the water. Stir occasionally until the chocolate has melted and is combined with the milk. (Alternatively, put the ingredients in a microwavesafe bowl and microwave at full power for 30 seconds. If there are still lumps, give it 10-second blasts, stirring each time, until combined
ADVERTISING FEATURE
and smooth). Pour the ganache into an ice cube tray and put into the freezer. Leave for at least two hours.
2. Thirty minutes before you want to serve your fondants, preheat the oven to 180˚C (160˚C fan, gas 4). Take four small pudding moulds or ramekins that will comfortably hold an ice cube, grease with oil and dust with cocoa powder.
3. Sift flour, cocoa powder, bicarbonate of soda and salt in a large bowl. Using a whisk, mix the sugar into the dry ingredients. In a separate bowl mix the milk, 150ml of warm water, the coffee, vinegar, flaxseed and oil. Whisk wet ingredients into dry ones until combined.
4. Fill each pudding mould to about a quarter with the fondant mixture, then place a cube of ganache on top. Cover with more fondant mixture until the mould is just over half full. Tap the moulds on the work surface to remove air bubbles. Put moulds on a baking tray and bake in the centre of the oven for 14 minutes – do not open the oven door!
5. When the timer goes, remove from the oven immediately. Gently release the sides of each pudding using a small round-bladed knife. Put a small serving plate on top and flip upside down so that the plate is now the right way up. Carefully lift off the pudding mould.
6. Serve immediately with an extra dusting of cocoa powder.