Melted chocolate fondant pudding

These hot, oozy chocolate puddings are the ultimate indulgence

Serves 4 

Ingredients

•  85g caster sugar
• 150g Lakeland Dairies butter, chopped, plus extra for greasing
• 150g dark chocolate (70% cocoa solids), roughly chopped
• 3 free-range egg yolks
• 3 whole free-range eggs
• 1 tbsp plain flour
• Millac Dairy Whipping Cream, whipped (to serve)

Method 

• Preheat the oven to 180°C. Grease 4 small dariole moulds or individual pudding basins.
• Place the sugar, butter and chocolate into a heatproof bowl over a pan of simmering water.
• Simmer very gently until the butter and chocolate have melted, then remove from the heat.
• Whisk together until combined.
• Add the egg yolks and whole eggs and beat well.
• Fold in the flour.
• Pour into the dariole moulds or pudding basins and place in the fridge to chill for at least 20-25 minutes.
• Remove from the fridge and place onto a baking tray. Put straight into the oven and cook for 8-9 minutes.
• Allow to rest for a minute or two, then turn out onto individual serving plates.
• Serve with whipped Millac Dairy Whipping Cream