First get your moulds ready. Using upward strokes, heavily brush the melted
butter all over the inside of the pudding mould.
Place the mould in the fridge or freezer. Brush more melted butter over the chilled
butter, then add a good spoonful of cocoa
powder into the mould. Tip the mould so the powder completely coats
the butter. Tap any excess cocoa back into the jar,
then repeat with 1 the next mould.
Place a bowl over a pan of
barely simmering water, then slowly melt the
chocolate and butter together. Remove bowl
from the heat and stir until smooth. Leave to
cool for about 10 mins.
In a separate bowl whisk the eggs
and yolks together with the sugar until
thick and pale and the whisk leaves
a trail; use an electric whisk if you want. Sift
the flour into the eggs, then beat together.
Pour the melted chocolate into the egg
mixture in thirds, beating well between
each addition, until all the chocolate
is added and the mixture is completely
combined to a loose cake batter.
Tip the fondant batter into a jug, then
evenly divide between the moulds.
The fondants can now be frozen for
up to a month and cooked from frozen. Chill
for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the
Heat oven to 200C/fan 180C/gas 6.
Place the fondants on a baking tray,
then cook for 10-12 mins until the
tops have formed a crust and they are
starting to come away from the sides of their
moulds. Remove from the oven, then leave
to sit for 1 min before turning out.
Loosen the fondants by moving the
tops very gently so they come away
from the sides, easing them out of the
moulds. Tip each fondant slightly onto your
hand so you know it has come away, then
tip back into the mould ready to plate up.
Starting from the middle of each plate, squeeze
a spiral of caramel sauce – do all the plates you
need before you go on to the next stage.
Sit a fondant in the middle of each plate.
Using a large spoon dipped in hot water, scoop
a ‘quenelle’ of ice cream.
Carefully place the ice cream on top of the
fondant, then serve immediately. Repeat with
the rest of the fondants.