Chocolate fondants by Felicity Cloake Bucket List experience: Chocolate Fondant Pudding

(Makes 2 puddings)

60g unsalted butter, cut into cubes, plus extra to grease

1tbsp cocoa powder

60g dark chocolate, broken into pieces

1 egg and 1 egg yolk

60g caster sugar

1tbsp plain flour

Pre-heat the oven to 200C and put a baking tray on the middle shelf. Grease the inside of two small ramekins or pudding moulds. Put the cocoa in one and turn it to coat the inside, holding it over the second mould to catch any that escapes.

Put the butter and chocolate into a heatproof bowl set over a pan of simmering water and stir until melted. Allow to cool slightly.

Vigorously whisk together the egg, yolk, sugar and a pinch of salt with a hand mixer, until pale and fluffy. Lower the speed of the hand mixer, add in the melted chocolate and butter, and then the flour. Spoon into the prepared moulds, stopping just shy of the top. At this point the mixture can be refrigerated until needed, or frozen, as the puddings will not wait around once cooked.

Put on to a hot baking tray and cook for 12 minutes (14 if from cold, 16 if from frozen) until the tops are set and coming away from the sides of the moulds. Leave to rest for 30 seconds and then serve in the ramekins or turn out on to plates.