- 50g butter, plus extra for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- cocoa powder, for dusting
- 150g bar dark chocolate (50% cocoa solids is fine), chopped into chunks
Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 2 tbsp plain flour
- 2 tbsp pecan nuts, toasted and chopped very finely
Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
- 1 tbsp golden caster sugar
Heat oven to 220C/fan 200C/gas 7. Butter 2 individual pudding basins (about 200ml capacity), then dust generously with cocoa powder. Melt the chocolate with the butter in a bowl over simmering water or in a microwave and stir until smooth. Gradually stir in the egg, then flour, nuts, sugar and a pinch of salt, and beat gently until everything is combined, but still runny.
Divide the mixture between the pudding basins. These can now be chilled for up to a day ahead. Bake for 15 mins (or 18 mins if chilled). Turn out onto small plates and serve with ice cream. Fondants should be cooked on the outside and molten in the middle.