Chocolate Fondant Pudding

Prep:10 minutes

Cook:10-12 minutes


Recipe from Scottish MasterChef professional Gary Maclean in partnership with LoSalt


125g Butter, unsalted
125g Dark chocolate 53% to 70%, broken into small pieces
3 large Eggs
100g Caster sugar
Pinch LoSalt
30g Plain flour
1 punnet Berries e.g. raspberries, strawberries or a mixture
30g Sugar
1 Vanilla pod, split
250g Mascarpone cheese
1 pinch Ground cinnamon, optional


First make the fondant

1. Pre heat your oven to 190˚C / Gas Mark 5.

2. Melt butter slowly over a low heat in a pan.

3. Remove the pan of butter from the heat and add your chocolate to the hot butter, stir to melt and combine.

4. Whisk eggs, sugar and a little pinch of LoSalt together until well combined then sieve in the flour.

5. Stir both mixtures together and pour into buttered moulds (you could also use a non-stick bake tray) preferably small pudding basin or a parchment lined ring.

6. Bake for 10-12 minutes making sure centre is still runny.

Now for the berry sauce

1. Wash your berries and dry off (If you are using strawberries you will need to ¼ them).

2. Pop the fruit into a pan or pot, sprinkle with the sugar and add the vanilla seeds scraped from the pod.

3. Slowly warm up, until the sugar and the berries come together and create a little syrupy mixture.

4. Finally, to make the mascarpone cream, lightly mix the cheese and cinnamon, then plate.