bird MENU

Melt in the middle Chocolate Fondant

A fool proof version of this indulgent classic

These rich and delicious desserts are sure to impress with their melty middles.

ingredients 10 ingredients
Prep Cooking
user icon Serves people
speech bubble No comments


  • 50g butter
  • 50g plain chocolate
  • 125ml milk
  • 80g coco powder
  • 150g self raising flour
  • 0.5tbsp bicarbonate of soda
  • 112g golden caster sugar
  • 1 free range egg
  • 6 Lindor chocolates
  • 227g ROdda's clotted cream


  1. Heat the oven to 180C/160C fan/gas mark 4 and grease 6 mini pudding tins.
  2. Melt the butter and chocolate together in a heat-proof bowl over a pan of simmering water or in the microwave in 30-second bursts, string each time.
  3. Whisk the rest of the cake ingredients in a bowl until smooth then beat in the melted chocolate and butter.
  4. Divide the mixture between the 6 mini pudding tins.
  5. Push Lindor chocolate into the centre of each one until completely covered by the mixture.
  6. Bake in the oven for 15-20 minutes.
  7. Serve with a spoonful of wonderful Rodda’s Cornish Clotted Cream
lighthouse scene

Comments (0)

There are no comments. Use the form and start the conversation.

Leave a comment

Your email will not be published

share this recipe