We created this fabulous Molten Chocolate Pudding with @clarence_court
A delicious autumn pudding recipe, why not give it a try yourselves?
Here's the recipe and method.
Serves 6
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
170g unsalted butter plus extra for greasing
3 tablespoon cocoa powder
170g dark chocolate, chopped
3 medium Burford Brown Clarence Court Eggs
3 medium Burford Brown Clarence Court Egg Yolks
80g caster sugar
2 ½ tablespoons plain flour, sifted
6 x lindt lindor chocolates
Salcombe Dairy Honeycomb ice cream to serve
Crushed honeycomb to serve (optional)
Method:
Take 6 small dariole moulds or little pudding basins and grease with butter. Dust each mould with cocoa powder and place to one side.
Pre-heat the oven 180 degrees Celsius. Place the chocolate and butter in a medium heat proof bowl over a pan of simmering water. Stir until melted then place to one side.
In a large bowl add the eggs, egg yolks and caster sugar. Whisk to thick ribbon consistency with an electric whisk. Fold the slightly cooled melted chocolate into the mixture until just combined then gently fold in the flour.
Fill each prepared mould halfway with the chocolate mixture and pop a chocolate on top and lightly press down a little. Top with the remaining chocolate mixture. Place the puddings on to a baking tray and place the tray into the oven to bake for 10 minutes or until just cooked but still slightly wobbly. Meanwhile take your Salcombe Dairy ice cream from the freezer to soften a little. Turn out on to serving plates and serve with a scoop of ice cream and a sprinkling of honeycomb if using.
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