Melting Middle Tony's Chocolonely Pudding
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Melting Middle Tony's Chocolonely Pudding

Melting Middle Tony's Chocolonely Pudding

Serves 4-6| with Blueberry Coulis and Creme Fraiche

Tags:
Egg(s) not included
Allergens:
Soya
•Milk
•Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time50 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

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)

Not included in your delivery

4 unit(s)

Egg

2 tbsp

Water

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Nutritional information

Energy (kJ)8979 kJ
Energy (kcal)2146 kcal
Fat159.9 g
of which saturates95.9 g
Carbohydrate146.6 g
of which sugars109.7 g
Protein28.5 g
Salt0.54 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl
•Medium Saucepan

Instructions

Melt the Chocolate
1

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.

Into the Oven
2

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.

Make the Blueberries Coulis
3

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!

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