Christmas pudding-flavoured chocolate fondants (V)

If you thought Christmas pud couldn’t get any better, try combining it with chocolate!

Makes 6 • Ready in 45 mins

  • 100g Co-op unsalted butter, plus extra for greasing
  • tsp Fairtrade cocoa powder
  • 60g Fairtrade caster sugar, plus 2 tsp for dusting
  • 75g glacé cherries, roughly chopped
  • 125g sultanas
  • 1 tbsp brandy 
  • 100g Co-op Irresistible Fairtrade 70% cocoa dark chocolate, broken into pieces, plus 12 squares 

FOR THE MELTING MIDDLES

  • 2 large Co-op British free range eggs
  • 30g Co-op plain white flour, sifted
  • 40g almonds or pecans, chopped
  • Icing sugar, for dusting

 

 

  1. Grease 6 mini pudding basins with butter. Mix the cocoa with the 2 tsp caster sugar and use to dust the insides of the basins, then tip upside down to remove any excess. 
  2. Put the glacé cherries and sultanas in a small bowl, pour over the brandy and set aside to soak. 
  3. Put the butter and 100g chocolate in a large bowl over a pan of simmering water, making sure the bowl doesn’t touch the water. Melt, stirring, then set the bowl aside.
  4. Preheat the oven to 200°C/fan 180°C/gas 6 and put a baking tray on the middle shelf to heat up. Use an electric mixer to whisk the eggs with the caster sugar, until pale, thick and mousse-like. This may take up to 10 mins.
  5. Add the chocolate mixture, brandy-soaked fruit, flour and nuts, and gently fold together. Spoon a little into each basin and add two squares of chocolate to each. Divide the rest of the mixture between the basins.
  6. Put on the heated baking tray and bake for 12 mins if using metal basins, or 14 mins for ceramic ones. Leave to stand for a minute, then run a knife round the edges to loosen the sides. Turn out onto plates and dust with icing sugar to serve.