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Essential Unsalted Dairy Butter250g
250gItem price
£1.90Price per unit
£7.60/kgThis classic dessert recipe will be sure to wow dinner party guests. With a light sponge fondant and an oozing centre, what's not to love?
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 180 degrees C, gas mark 4. Brush 6 x 175ml metal pudding moulds evenly with melted butter; chill for 10 minutes. Brush the moulds with another coating of butter and dust with flour, tapping off any excess. Chill on a baking sheet until needed. Put the butter and chocolate in a heatproof bowl set over a pan of barely simmering water, making sure the bowl does not touch the surface. Once melted, stir until smooth. Set aside to allow the chocolate to cool slightly.
Meanwhile, beat the eggs, egg yolks and sugar with electric beaters on high for about 5 minutes until very thick and pale. Fold the slightly cooled chocolate mixture into the eggs and sugar. Sift over the flour and fold it in. Divide the mixture equally between the prepared moulds, then push a chocolate truffle into the centre of each. Bake for 12 minutes, or until the sponge springs back when lightly touched. Take out of the oven and set aside for 2 minutes. Carefully turn each pudding out of its mould onto a plate and serve with vanilla ice cream.
Typical values per serving when made using specific products in recipe
Energy | 2,628kJ/ 631kcals |
---|---|
Fat | 43g |
Saturated Fat | 25g |
Carbohydrates | 50g |
Sugars | 48g |
Fibre | 4.1g |
Protein | 9.8g |
Salt | 0.3g |
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£1.80Price per unit
£1/100g0 added
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