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MELT-IN-THE-MIDDLE PUDDING
Praline Molten Pudding CUT OUT AND KEEP ME Gorgeous puddings filled with chocolate spread and served with shards of hazelnut praline. Ingredients Pudding Praline • 115g Dark Chocolate, finely chopped • 115g Unsalted Butter • 115g Icing Sugar • 2 Eggs • 2 Egg Yolks • 45g Plain Flour • 8 tsp Chocolate Spread
SERVES 4 PEOPLE
PREP 15 MINS
COOK 14 MINS
• 50g Granulated Sugar • 15ml Water • 3 tbsp Hazelnuts, chopped
• 4 tsp Cocoa Powder • 4 Ramekin Dishes
Method
Pre-heat the oven to 220ºC/Fan 200ºC/Gas Mark 7. Lightly dust the 4 ramekins with the cocoa powder. Combine the chocolate and butter in a heatproof bowl and microwave in small bursts until fullymelted. Stir in the icing sugar, eggs, egg yolks and flour. Transfer 2 dessert spoons of mixture into each ramekin. Add 2 teaspoons of chocolate spread into the centre of each dish, being careful not to allow the chocolate spread to touch the sides. Spoon the remaining cake batter over the chocolate spread and bake in the oven for 14minutes. While the puddings are baking, warm the sugar andwater over amediumheat until an amber syrup begins to form. Remove the pan from the heat and quickly stir in the chopped hazelnuts before pouring themixture out onto a sheet of greaseproof paper. Allow to cool. Remove the puddings from the oven and leave to stand for 1 minute before turning out onto plates. Snap the praline into shards and use to top the puddings before serving.
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