Friday, November 5, 2010

The easiest chocolate almond fondant pudding ever – and gluten-free too!

Really, these delicious, gooey puddings are almost too easy! They can be mixed together quickly in a saucepan (saves washing up), spooned into greased muffin tins or ramekins and baked immediately or set aside for an hour or two or even overnight – whatever suits your schedule. One important point … before baking don’t forget to insert a square or two of chocolate into each pudding to achieve the classic fondant melting interior. These decadent puddings are excellent with cream or ice-cream or, my favourite, thick Greek yoghurt. I find the slight sourness balances the richness of the chocolate.

These crowd pleasing puddings are perfect just as they are, but if you are seeking variety, add a teaspoon of finely grated orange rind or a tablespoon of strong coffee to the pudding mixture. And, for a really unusual twist (and a little heat), add a pinch of dried red chili flakes.

The other variation I was thinking is substituting ground hazelnuts or pistachios for the almonds. I’ll let you know how it goes …

Click here for the recipe on my main site.

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