I love a good chocolate fondant and wasn’t convinced there was any need to gild the lily but this salted caramel idea just wouldn’t go away and I knew I had to have a go at making it. Â Just out of interest you understand……. Â So this is the pudding I teased you with around Valentine’s and I thought it would be perfect for Mothering Sunday should you still be without a pudding or as an early Easter treat.
These puddings are sublime, honestly beyond fabulous. Â A crisp chocolate outer gives way to a soft chocolate pudding containing molten caramel sauce within. Â They are so good. Â Surprisingly they also very easy to make and sit happily in the fridge until you want to cook them. Â As long as the oven is at 200 and you cook them for exactly 12 minutes they will be perfect. Â I am no expert baker but if I can do them then anyone can.
Salted Caramel Chocolate Fondants
I am all for quick and easy and although these puds fit that bill you will need to make the caramel ahead of time so it can set firm. Â This only takes a few hours but I made it a day ahead so I could forget about it. Â You can also make the puddings the day ahead and keep in the fridge. Â If you remember put the caramel in the freezer when you start making the puddings just to give them an extra chill – this keeps the sauce together rather than it melting straight into the puddings. Â Miss the salt out if you think you or your children would prefer Caramel Chocolate Fondants.
1 tablespoon butter
2 tablespoons brown sugar
2 tablespoons double cream
1/2 teaspoon vanilla extract
85g butter, plus a little extra for greasing
85g chocolate, I used 50/50 dark and milk
85g golden caster sugar
1 teaspoon cocoa
2 large eggs
1 tablespoon coffee
45g plain flour
Pinch of salt
Heat the butter, sugar and cream in a pan and let it simmer for 5 minutes. Â Add the vanilla and a good pinch of salt. Â When it is cold enough to taste try it, you may want more salt then put this caramel in a small bowl in the fridge to set. Â Grease 4 metal pudding tins with the melted butter then dust each one with cocoa. Â Put in the fridge until you need them. Â Melt the butter and chocolate in a bowl over a pan of barely simmering water. Â Whisk the eggs and sugar together until pale, frothy and at least doubled in volume. Â Mix the chocolate mixture into the eggs, add the coffee and then gently fold in the flour along with a pinch of salt. Â Half fill each greased tin with the chocolate mixture then add a teaspoonful of the cold caramel, it may sink a bit but don’t worry. Â Pour the remaining mix over the caramel to fill the tins. Â Put the puddings into the fridge for at least half an hour whilst you preheat the oven to 200. Â Cook the puddings for exactly 12 minutes, then remove from the oven, turn out onto plates and serve with cream or ice cream. Â This makes Â four but it is up to you how many it serves…..