It's PUDDING week on GBBO! One of our favourite thingsūüėć ¬†We've teamed up with the super awesome Sarah from @sarahssugarfreebakery¬†whose made¬†these gooey chocolate fondants with a melted milk chocolate centre and they are making us feel all kinds of hungry. These indulgent puddings are also refined sugar free!

Check out Sarah’s sugar free bakery for a delish variety of easy and healthy sweet treat recipes www.sarahssugarfreebakery.com 

Makes 4 X 150ml Dariole Moulds

Ingredients

 

10g melted butter, for brushing

1 tbsp cocoa powder, for dusting

100g unsalted butter, cubed

100g 70% Dark Chocolate, broken into small pieces

2 eggs & 2 egg yolks

50g plain flour

20g cocoa powder

80g coconut Sugar

1/2 tsp Baking powder

1 Doisy & Dam date & Himalayan salt milk chocolate bar

 

Method

  1. Preheat oven to 200C/180C Fan. Brush the melted butter into the pudding moulds. Place the moulds into the the fridge for a few minutes until set. Remove from the fridge and brush more melted butter over the chilled butter. Add a tablespoon of cocoa powder into a mould. Rotate the mould so it is fully coated in cocoa. Tip any excess into the next mould and repeat until all four moulds are fully coated.
  2. Melt the dark chocolate with butter in a heatproof bowl in short bursts in the microwave or over a saucepan of simmering water. Gently stir and set aside to cool for 5-10 minutes.
  3. Whilst the mixture is cooling measure out the coconut sugar, flour, cocoa and baking powder into a bowl and mix 
  4. Once the chocolate and butter mixture has cooled, add the eggs and egg yolks. Using an electric whisk, whisk for a couple of minutes until thoroughly combined
  5. Fold in the dry ingredients with a metal spoon.
  6. Fill each mould half way with the mixture. Break up your Doisy & Dam Bar into 2 piece chunks and push 2-4 chunks of chocolate into the centre of each mould. Top up each mould with remaining mixture until they are 3/4 full.                                                          
  7. Bake the puddings for 10-12 minutes. Remove from the oven and leave to stand for 1 minute.
  8. Gently run a knife around the edges to loosen, then turn out onto plates and serve immediately.