Chocolate Fondant Pudding
- Prep: 10 minutes
- Cook: 10-12 minutes
- Serves: 5
Recipe from Scottish MasterChef professional Gary Maclean in partnership with LoSalt
INGREDIENTS
- 125g Butter, unsalted
- 125g Dark chocolate 53% to 70%, broken into small pieces
- 3 large Eggs
- 100g Caster sugar
- Pinch LoSalt
- 30g Plain flour
- 1 punnet Berries e.g. raspberries, strawberries or a mixture
- 30g Sugar
- 1 Vanilla pod, split
- 250g Mascarpone cheese
- 1 pinch Ground cinnamon, optional
METHOD
First make the fondant
- Pre heat your oven to 190˚C / Gas Mark 5.
- Melt butter slowly over a low heat in a pan.
- Remove the pan of butter from the heat and add your chocolate to the hot butter, stir to melt and combine.
- Whisk eggs, sugar and a little pinch of LoSalt together until well combined then sieve in the flour.
- Stir both mixtures together and pour into buttered moulds (you could also use a non-stick bake tray) preferably small pudding basin or a parchment lined ring.
- Bake for 10-12 minutes making sure centre is still runny.
Now for the berry sauce
- Wash your berries and dry off (If you are using strawberries you will need to ¼ them).
- Pop the fruit into a pan or pot, sprinkle with the sugar and add the vanilla seeds scraped from the pod.
- Slowly warm up, until the sugar and the berries come together and create a little syrupy mixture.
- Finally, to make the mascarpone cream, lightly mix the cheese and cinnamon, then plate.