Hot choc fondant puddings

Cook: 10 mins
Hot choc fondant puddings

55g butter, softened, plus extra for greasing

85g caster sugar

170g tube Carnation Condensed Milk

4 large eggs, beaten with a pinch of salt

1tsp vanilla extract

1tbsp Nescafé Espresso coffee powder, dissolved in 1tbsp boiling water

350g dark chocolate, melted

85g plain or Italian 00 flour

Cocoa powder, to dust

You will also need...

6 x 150ml pudding basins

Preheat the oven to 200°C, (180°C for fan ovens), Gas Mark 6. Place a large baking sheet into the oven. Grease the pudding basins and dust each with cocoa powder.

Whisk the butter, sugar and condensed milk together until pale and creamy (use an electric hand whisk if you have one). Gently whisk in the eggs, a little at a time, followed by the vanilla and coffee mixture. Add the melted chocolate and mix thoroughly, then add the flour and whisk until smooth.

Divide mixture evenly between the pudding basins and bake in the oven for 10 minutes on the hot tray.

To serve, quickly run a knife around the edge of the puddings to un-stick, and turn out onto plates.

These can be kept in the fridge until needed. If cooked from chilled, bake for 12 minutes.


Cooking Time
10 minutes

Main ingredients
Flour, Chocolate, Sugar

Recipe Type
Cakes & Baking, Dessert, Entertaining

Level of Difficulty

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