Save to your scrapbook

    Chocolate Fondant Pudding

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Chocolate Fondant Pudding

    This is still the most seductive pud in the canon - only the iron-willed can resist the promise of the molten chocolate inside

    • Preparation time: 25 minutes
    • Cooking time: 14 minutes to 16 minutes
    • Total time: 39 minutes to 41 minutes 45 minutes

    Makes: 6


    • 150g butter, chopped into cubes, plus extra for greasing
    • 25g cocoa powder, plus extra for dusting
    • 200g dark chocolate (at least 70 per cent cocoa solids), broken into pieces
    • 2 eggs, plus 2 egg yolks
    • 125g golden caster sugar
    • 25g plain flour


    1. Preheat the oven to 180°C/gas 4. Butter six 175ml pudding moulds or ramekins and dust with 10g cocoa. Place on a baking sheet. Melt the chocolate and butter in a heatproof bowl over a pan of simmering water, stirring occasionally till smooth. Set aside.
    2. Using an electric whisk, beat the eggs, yolks and sugar in a bowl for 5 minutes until thick and foamy. Whisk in the cooled chocolate mixture, then sieve in the flour and remaining cocoa and fold in.
    3. Divide the mixture between the moulds. Bake for 14–16 minutes, or until the outsides are set but the insides are soft. If using ramekins, serve as they are. If using moulds, ease a knife round the edges and turn onto a warm plate. Dust with cocoa; serve with crème fraîche.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    Coffee - the darker, the better.


    Average user rating

    4 stars