Molten chocolate puddings
The great thing about our uncooked mixes is that we make them exactly as you would at home. First we melt butter and chocolate together, then we break and separate eggs. We beat the yolks with sugar till thick and creamy, then sift in flour and the melted chocolate mixture. Finally, we pour the mix into foil cups, dusted with cocoa powder and freeze, ready for you to bake at home.
|LARGE (4 PUDDINGS)|
Frozen product. Cook from frozen or defrost in refrigerator. Once defrosted, cook and consume within 48 hours. Best cooked straight from frozen. These puddings come as raw mixture, ready for you to cook.
Please note: even when frozen, this mixture stays soft. This is a raw product and should be cooked before consumption.
Bake, straight from the freezer, in a pre-heated 180 fan-forced oven for 15 minutes - a little less if you want them more molten, a little more if you want them more cakey. Remove from the oven and upend on a plate, run a knife around the foil if they're stubborn.
Serving size is four puddings - if you're only using two, pop the others in a zip lock bag and stick them back in the freezer. These will come as frozen, uncooked batter (NB they won't be rock hard even when frozen) and are best cooked straight from frozen. If defrosted, only put them in for 14 minutes.