Chocolate Ginger Fondant Puddings
Serves: 2
Eco Friendly Freezes Well Gluten Free
These ginger puds look so impressive, but they're easier to make than they look
Ingredients:
1 tbsp cocoa powder50g good quality dark chocolate (about 70% cocoa solids), chopped
50g butter
50g caster sugar
1 medium free-range egg and 1 egg yolk
1 tbsp plain flour, sifted
4 tsp The English Provender Co. Luxury Ginger Curd
method:
- Butter 2 x 150ml pudding tins or ramekins, then dust the insides with the cocoa powder. Place the chocolate and butter in a bowl set over a saucepan of simmering water. Stir until smooth. Allow to cool ever so slightly.
- Place the sugar, egg and egg yolk in a bowl and whisk until pale and fluffy. Gently fold in the melted chocolate mixture, then the flour until well combined.
- Divide half the mixture between the dishes. Place two teaspoons of the ginger curd in the middle and top with the remaining chocolate mixture. Place on a baking sheet and bake in a preheated oven, 200C/400F/Gas 6, for 10 minutes. The outside will be cooked with a molten centre.
- Allow to stand for two minutes, then carefully turn out and serve immediately with a scoop of vanilla ice cream or crème fraîche.
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