Dark chocolate fondants with liquid toffee centres

  • serves 6

Impress loved ones with these devilishly delicious dark chocolate fondants. Velvety liquid toffee oozes out of these rich chocolate mini puds.



  • butter or cocoa for preparing the moulds
  • unsalted butter 150g
  • 70 per cent dark chocolate 150g
  • eggs 6, (3 whole plus 3 yolks)
  • light soft brown sugar 150g
  • plain flour 120g
  • cocoa 2 tbsp, plus extra for dusting
  • toffees 12, at room temperature (Werther’s Original Chewy Toffees work really well)


  • Step 1

    Butter 6 small (150ml) pudding basins and dust with cocoa powder, shaking out the excess. Heat the oven to 180c/fan 160c/gas 4.

  • Step 2

    Melt the butter and chocolate together in a microwave or in a bowl set over, not in, a pan of simmering water.

  • Step 3

    Whisk the eggs, egg yolks and sugar together until pale and thick. Fold in the chocolate mixture, sift in the flour and cocoa and fold in with a large metal spoon or a spatula. Divide between the moulds, filling each one three-quarters full.

    At this stage, the puddings can be covered with clingfilm and chilled for up to 5 hours; bring them back to room temperature before cooking or add another minute onto the cooking time.

  • Step 4

    Press two toffees together to make one large toffee and submerge each in a pudding, making sure they aren’t visible. Place the puddings on a baking sheet and cook for 10 minutes.

    Leave to rest for half a minute before running a sharp knife around the edges and turning out onto serving plates. Dust with cocoa before serving.

Nutritional Information

  • Kcals 670
  • Carbs 65.3g
  • Protein 9.9g
  • Fat 42.9g
  • Salt 0.32g
  • Saturates 23.3g
  • Fibre 2.6g