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1 unit(s)
Tony's Chocolonely Dark Chocolate Bar
(Contains Soya)
210 grams
Unsalted Butter
(Contains Milk)
150 grams
Caster Sugar
75 grams
Plain Flour
(Contains Cereals containing gluten)
125 grams
Blueberries
150 grams
Creme Fraiche
(Contains Milk)
4 unit(s)
Egg
2 tbsp
Water
a) Preheat your oven to 200°C/180°C fan/gas mark 6.
b) Chop the Tony's Chocolonely Dark Chocolate Bar into small pieces.
c) Combine in a small saucepan the chocolate and 210g of the butter. TIP: Keep the remaining butter for another recipe.
d) Stir on medium heat until the butter and chocolate have melted, 4-5 mins. TIP: Don't worry if the butter has separated from the chocolate, it will mix in nicely when you add the eggs later on.
e) Pour the chocolate mixture into a medium bowl, then set aside to cool, 5-10 mins.
a) In another large bowl, whisk the eggs (see pantry for amount) and two thirds of the sugar until thick, pale, foamy and at least doubled in size, 5-6 mins. TIP: If you have an electric whisk, this will only take 3-4 mins.
b) Sift in the flour and stir gently to combine.
c) Add the chocolate mixture and gently stir until just combined.
d) Pour the batter into a deep cake tin and place on the middle shelf of your oven until the edges are firm, 15-20 mins. TIP: For a firmer cake, bake the pudding for closer to 20 mins. For a melted middle, bake the pudding closer to 15 mins.
a) Meanwhile, combine in a small saucepan the blueberries and the remaining sugar with the water (see pantry for amount).
b) Stir on medium heat, squashing the blueberries as they cook, until they are jammy and deep purple, 4-5 mins. Set aside to cool.
c) Once baked, serve the melting middle pudding immediately, with a dollop of creme fraiche and a drizzle of the blueberry coulis to finish.
Enjoy!