Name: Caramel fondants
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: ⅔ cup white sugar (140 g); ¼ cup water (60 mls); 100 g unsalted butter chopped; ⅓ cup pure cream (80 mls); 3 eggs lightly beaten; 1 cup plain flour (160 g); 1 tbsp icing sugar mixture; 300 ml double cream to serve; 1 punnet raspberries to serve

The soft, gooey centres of these caramel puddings will melt everyone’s heart. And they’re so easy!

Ingredients

⅔ cup white sugar (140 g)

¼ cup water (60 mls)

100 g unsalted butter chopped

⅓ cup pure cream (80 mls)

3 eggs lightly beaten

1 cup plain flour (160 g)

1 tbsp icing sugar mixture

300 ml double cream to serve

1 punnet raspberries to serve

Method

1.Grease four ramekins (each ¾ cup capacity).

2.Place sugar and water in a medium stainless steel saucepan. Cook, stirring, over a low heat until sugar is dissolved. Bring to boil. Boil, without stirring, for about 7 to 8 minutes, or until the bubbles subside and the mixture turns golden brown. Carefully stir in butter and cream until butter is melted and mixture is combined. Transfer to a large bowl. Stand for 20 minutes, or until lukewarm.

3.Add eggs and sifted flour to the lukewarm caramel mixture. Whisk until smooth. Divide evenly among ramekins. Place on an oven tray.

4.Cook in a moderate oven (180C) for about 15 minutes, or until just set and top has formed a crust. Stand for 5 minutes.

5.Invert ramekins onto serving plates. Dust with sifted icing sugar and serve immediately with double cream and raspberries.

Chantal Walsh