Melting heart double chocolate fondant puddings
- 120g unsalted butter, plus extra for greasing
- 140g Extra Special Ugandan Dark Chocolate
- 2 large eggs, plus 2 yolks
- 120g light brown soft sugar
- 60g plain flour
- 200ml Asda Really Creamy Chocolate Ice Cream
- 100g caramel or toffee sauce
- 6 small pudding basins
Preheat the oven to 200C/180C Fan/Gas 6. Butter the insides of the pudding basins and line the base of each with baking paper. Put a baking tray in the oven to heat up.
Put the butter and dark chocolate in a bowl over a pan of simmering water and allow to melt. Remove the bowl from the pan, stir and set aside to cool for 15 mins.
Put the eggs, the yolks and the sugar in a bowl. Beat with an electric whisk for 5-10 mins until thick, pale and fluffy. Gently fold in the chocolate mixture, then fold in the flour.
Divide between the pudding basins then put on the heated baking tray and bake for 12 mins. The tops should be crisp but the centres should still be slightly gooey.
Put the basins on a wire rack and leave to cool.
Scoop out the centres of the puddings, then place a ball of ice cream into each one. Use the scooped-out middles to cover the ice cream, flattening the surface with a small palette knife or blunt-bladed table knife.
Turn out each pudding onto a serving plate and remove the baking paper from the top. Warm the salted caramel sauce gently in a small pan, then pour a little over each pudding. Serve immediately.