It was Mothers Day a couple of weeks ago…
After looking through a few of my baking books for inspiration and narrowing down some ideas my mom finally decided on these Chocolate Pecan Fondants, so that is what I went with.
You can’t really go wrong with chocolate and we both love melt-in-the-middle puddings!
50g Butter, plus extra for greasing
Cocoa Powder, for dusting
150g Chocolate (50% cocoa solids is fine), chopped into chunks
2 Eggs, beaten
2 tbsp Plain Flour
20g Pecan Nuts, toasted and chopped very finely
1 tbsp Golden Caster Sugar
- Preheat the oven to Gas Mark 7. Butter 3 individual pudding basins (about 200ml capacity), then dust generously with cocoa powder.
- Melt the chocolate and butter in a bowl over simmering water or in a microwave, stirring until smooth. Gradually stir in both the eggs, the flour, chopped pecan nuts, and then the sugar beat together gently until everything is combined, but still runny.
- Divide the mixture equally between the pudding moulds. These can now be chilled for up to a day ahead.
Bake for 12-15 minutes until firm on top but still gooey in the middle. (or 16-18 mins if chilled).
- Turn out the puddings onto small plates and serve with ice cream or double cream.
These were absolutely delicious, loved the added crunch of the chopped pecans inside the pudding. I think I might even cook them a little less next time so that they are extra gooey inside.