Christmas desserts don’t have to be traditional, in fact, straying from heavy fruit cakes and cinnamon-rich puddings makes for a nice change.
Those who love a chocolate course after dinner should look no further than James Martin’s easy fondants.
Made with a very British twist of tea, the indulgent puddings are served individually so there’s no risk of making too much.
Sharing the recipe on his website, the beloved chef claimed that they are the “dessert of dreams”, and described them as “perfectly gooey, light and chocolatey”.
Not only are they easy to make for a crowd – however big or small – they take less than 10 minutes to cook, so they’re perfect for a last-minute pudding.
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For six fondants
- 125g dark chocolate
- 125g butter, plus extra to grease the moulds
- One teaspoon of tea leaves
- Four eggs
- 100g caster sugar
- 60g plain flour
- Cocoa powder to dust
- Clotted cream to serve
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James Martin’s chocolate fondant recipe
Making the desserts couldn’t be easier but it’s essential to prepare the tins before cooking.
Otherwise, the sponges will stick to the moulds and crumble when lifted out, losing their trademark shape.
Start by preheating the oven to 200C then line six 8cm dariole moulds (or similar extra deep ramekins) with butter.
Coat with some cocoa powder then sprinkle tea leaves into the bottom of each one.
In a microwaveable bowl or in a saucepan on the hob, melt 125g of butter with the chocolate. Then, in a separate bowl combine the eggs and sugar with a whisk.
Add the hot chocolate mixture then sieve the flour a little at a time, folding it into the mixture as you go.
Divide the batter between the six moulds, then place on a baking tray ready to bake for nine minutes in the preheated oven.
Tip onto plates and dust with cocoa powder, then spoon a small amount of cream on the side.
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