Chocolate fondant puddings

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

You may need to make these puddings a few times to get the feel for when they are perfectly cooked, as the timing will vary slightly depending on your oven. Be ready to serve them straight from the oven, if you leave them to stand in their moulds, the gorgeous gooey centre will disappear.


Unsalted butter, melted, to grease

Unsweetened cocoa powder, to dust

250 g (9 oz) dark chocolate (70% cocoa solids), chopped

170 g (5 3/4 oz) unsalted butter, chopped

4 eggs, at room temperature

6 egg yolks, at room temperature

150 g (5 1/2 oz/ 2/3 cup) caster (superfine) sugar

2 tablespoons pouring (whipping) cream or orange liqueur (such as Grand Marnier)

150 g (5 1/2 oz/1 cup) plain (all-purpose) flour

Thick (double/heavy) cream or vanilla ice cream, to serve


1. Preheat the oven to 200°C (400°F/Gas 6). Brush ten 125 ml (4 fl oz/1/2 cup) dariole moulds or ramekins well with melted butter and dust with cocoa, turning the ramekins to lightly coat and discarding any excess.

2. Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water (make sure the base of the bowl doesn't touch the water) and stir occasionally until melted and smooth. Remove the bowl from the pan, and set aside.

3. Use an electric mixer with a whisk attachment to whisk the eggs, egg yolks and sugar in a medium bowl for 4 minutes or until very thick and pale. Add the chocolate mixture and use a balloon whisk to stir until combined. Add the cream or liqueur and whisk to combine. Sift the flour over the mixture and use a large metal spoon or spatula to fold together until just combined.

4. Spoon the mixture into the prepared moulds or ramekins, place on a baking tray and bake for 10-12 minutes or until set on top but still with some give if you gently press the centre of a pudding. Remove from the oven and turn out onto serving plates. Serve immediately, accompanied by thick cream or vanilla ice cream.