FREE May 2015
Totton & Ashurst including Cadnam, Eling & Woodlands
Inside:
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ate ant ngs
Bake a Chocolate Fondant Pudding Serves 4
e a wonderful molten chocolate centre which oozes out as
e care not to overcook them and
erwise the liquid centres will a dollop of tangy crème
anilla ice cream for the
1. Preheat the oven to 200C/180C fan/Gas 6.
oftened, extra for
chocolate,
hocolate
Lightly grease 4 x 175ml capacity individual pudding basins with the extra softened butter and sprinkle with the extra caster sugar. Place on a baking tray.
2. Place the butter and chocolate in a heatproof bowl set over a saucepan of simmering water and leave until melted. Remove from the heat and stir until smooth. Leave to cool for about 5 minutes.
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3. Place the sugar, eggs, vanilla extract and
flour in a bowl and, using a hand-held electric whisk, beat together until smooth and creamy. Fold in the cooled chocolate mixture and pour into the prepared pudding basins.
4. Bake in the preheated oven for 12-15 minutes or until the puddings are risen, puffy and just set on the outside- they should have a slight wobble and still be runny inside.
5. Leave for a few seconds then turn the
In association with... puddings out onto serving plates. Decorate with mint sprigs and serve with the strawberries and chocolate shavings.
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