Caramel Chocolate Fondants

INGREDIENTS (Serves 2)

❤ 50g unsalted butter +

1tsp for greasing

❤ 1tbsp cocoa powder

❤ 65g plain chocolate 70%

solids, chopped

❤ 1 egg + 1 yolk

❤ 25g caster sugar

❤ ½tsp vanilla essence

❤ 25g plain flour

❤ 3tsp salted caramel sauce

To decorate:

❤ 25g plain chocolate, melted ❤ 25g white chocolate, melted ❤ 1tsp cocoa powder ❤ Redcurrants, to decorate

1

Preheat the oven to 180C, Fan

160C, Gas 4. Place the butter in a small saucepan and heat gently to melt. Brush 2 x 200ml individual metal pudding basins with a little of the butter. Add the cocoa powder and rotate to coat the sides. Tip excess into the remaining pudding basin and coat the sides as before.

2

Add the chocolate to the melted butter and stir to melt. Heat very gently, if necessary. Place the egg and egg yolk in a basin with the sugar and whisk until pale, thick and fluffy. Whisk in the vanilla then the chocolate mix and finally fold in the flour.

3

Spoon half the sponge mixture into the prepared basins, then in the centre add the caramel sauce. Top with the remaining sponge mix. Place on a baking tray and bake for 13-15min, until firm around the edges and slightly soft in the centre.

4

Whilst the puddings are baking swirl a little plain and white melted chocolate on two serving plates. When the puddings are ready, leave to stand for 3min then run a round bladed knife around the edge of the basins and turn out on to the serving plates. Dust with a little cocoa powder, add a sprig of redcurrants and serve.