Prue Leith’s Double Chocolate Fondant Puddings

These individual chocolate puddings have a melty white chocolate centre but would work equally well with milk, dark or praline truffles instead.

Makes: 4
Difficulty: Easy
Hands-On Time: 20 mins
Baking Time: 10 mins
  • Ingredients
  • Method
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Step 1
Heat the oven to 200°C/180°C fan/400°F/Gas 6. Dust the insides of the greased moulds with the cocoa powder, tapping out any excess. Place the dusted moulds in the freezer while you make the batter.

Step 2
Melt the dark chocolate and butter together in a bowl set over a pan of barely simmering water. Stir to combine, then remove the bowl from the heat and leave the chocolate mixture to cool.

Step 3
Whisk the eggs, egg yolks and caster sugar together in a large bowl, until thick and mousse-like.

Step 4
Carefully fold the cooled, melted chocolate mixture into the egg and sugar mixture. Then, sift the flour over the top and fold it in using a spoon, taking care not to knock the air out of the mixture.

Step 5
Divide two-thirds of the mixture equally between the four prepared moulds (it will fill them about halfway). Place a white chocolate truffle into the middle of the batter in each mould and spoon over equal amounts of the remaining batter to cover.

Step 6
Place the puddings on a baking tray into the oven. Bake them for 10 minutes, until the puddings are risen but not cracked. They should still have a slight wobble. Turn out the puddings and serve immediately.