Wednesday, 25 March 2009

Marinaded steak, Chocolate fondant pudding

Son's 22nd birthday today. He'll be gracing us with his presence for a couple of weeks. We made supper together. I did the savouries, he the pudding. Apparently he's eaten this a few times. I found a recipe on the BBC site. It turned out well, but not molten enough in the middle. I saw another recipe which suggested putting the uncooked pots in the fridge for a few hours, then cooking for a shorter time. Also, the 85% chocolate is too strong for my personal taste. I think I'd try half and half dark and milk chocolate.
The marinaded beef was as I made it before, with the addition of fried mushrooms and onions.

 Chocolate Fondant puddings

serves 4

125g butter, plus extra for greasing

25g plain flour, plus extra for dusting

200g good-quality dark chocolate, chopped

2 eggs, plus 2 yolks

100g caster sugar


Preheat the oven to 180°C, gas mark 4. Evenly brush individual metal pudding moulds (175ml) with butter. Evenly coat the buttered moulds with flour, tapping off any excess. Transfer the prepared moulds to a baking sheet.

Place the chocolate and butter in a pyrex or pottery bowl. I find the easiest way to melt them is to put in the microwave on high for 3-4 minutes, checking and stirring every minute. Once melted, stir until smooth and allow to cool slightly.

Place the eggs and sugar in a large mixing bowl. Using an electric whisk, beat on high for minutes or until very thick, pale and fluffy. Fold the cooled chocolate mixture into the eggs and sugar. Sift in the flour and gently fold it in.

Divide the mixture equally between the prepared pudding moulds. Place in the oven for 14-16 minutes. Remove from the oven and set aside for 2 minutes. Using a tea towel, invert onto plates and carefully remove the moulds. Serve immediately with a scoop of vanilla ice cream or a good glug of double cream.

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