CHOCOLATE CARAMEL FONDANTS
Granny’s purse would have always held a few soft caramels, and they are the perfect ingredient to give these puddings a drool-worthy melted middle. As an apostle of chocolate, this is one of my favourite recipes, and it’s surprisingly easy to whip up. The cocoa mounds look quite plain, but it’s true bliss when you tear into their core and uncover a rich river of molten caramel.
MAKES 4
● 2–4 tsp cocoa powder, for dusting the tins
● 100g dark chocolate
● 100g butter, plus extra for greasing
● 2 eggs
● 2 egg yolks
● 90g caster sugar
● 100g plain flour
● 4 caramel sweets
Preheat the oven to 180˚C/160˚C fan/Gas Mark 4.
Prepare 4 pudding tins or ramekins by painting with a little butter, then tip some cocoa powder in each and turn while drumming the outside to coat the inners with a chocolate dusting.
Snap the chocolate into chunks and melt in a heatproof bowl over a pot of simmering water, or carefully in the microwave. When the chocolate is melted, add the butter and mix until silky, then set aside to cool.
In a separate bowl, whisk the eggs and extra yolks with the sugar until thick and moussey. Sift the flour and fold through thoroughly, making sure no pockets of flour remain buried. Pour the cooled chocolate into the bowl and fold in with a spatula, using long sweeping strokes to protect the airiness.
Fill half of each pudding tin, then nestle a chewy caramel sweet into the batter and top up the rest, giving each a wiggle to level it off.
If you are making the puddings ahead of time, refrigerate until just about ready to serve.
Bake for 15–18 minutes, keeping a careful eye on the puddings, until each is risen and firm to the touch with a slight wobble in the middle — this will guarantee gooey lava inside!
Remove the puddings from the oven and leave to settle for a few moments before sliding a knife around the inner edges of each tin to loosen.
Gently capsize each dish onto a plate and slowly lift off the tins. Dive spoonfirst into the dessert to reveal a cascading stream of melted caramel.
Serve immediately with a blob of ice cream.