Chocolate Fondant Pudding

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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

  1. Pre heat your oven to 190˚C / Gas Mark 5.
  2. Melt butter slowly over a low heat in a pan.
  3. Remove the pan of butter from the heat and add your chocolate to the hot butter, stir to melt and combine.
  4. Whisk eggs, sugar and a little pinch of LoSalt together until well combined then sieve in the flour.
  5. 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.
  6. Bake for 10-12 minutes making sure centre is still runny.

Now for the berry sauce

  1. Wash your berries and dry off (If you are using strawberries you will need to ¼ them).
  2. Pop the fruit into a pan or pot, sprinkle with the sugar and add the vanilla seeds scraped from the pod.
  3. Slowly warm up, until the sugar and the berries come together and create a little syrupy mixture.
  4. Finally, to make the mascarpone cream, lightly mix the cheese and cinnamon, then plate.