Warm Belgian chocolate and orange fondant
Method
To make the caramel, place all the ingredients in a deep based pan and cook on medium heat until golden brown in colour. Set aside to cool down.
Warm the oven to 180C. Butter and flour 4 porcelain ramekins. Melt the chocolate with the butter on a water bath. In a separate bowl whisk the eggs until pale and fluffy. Gently fold into the mix the sugar, flour and orange zest. Add the melted chocolate and mix well.
Pour the mixture into the ramekins and cook for 8–9 minutes. Serve warm.
We Recommend
Never miss a copy!
Big savings when you take out a subscription.
DOWNTOWN COMPETITION: YOUR GLORIOUS GARDEN IMAGES![]()
Are you proud of what you’ve accomplished in your garden or outside space during 2020 & 2021? Have you grown something amazing, built the perfect arbour, created a sumptuous lawn or a snug sunspot packed with beautifully planted pots? Did Downtown Garden Centre help – with the seeds, a fantastic new lawnmower, some luxury garden furniture or smart looking gravel or slate for walkways? You took a photograph... right!? In Spring 2022 we’ll be launching the Downtown Spring Magazine in conjunction with Lincolnshire Life Magazine and we’re looking for a wonderful front cover shot. ![]()
T&Cs apply. To see full details of Terms and Conditions which apply to entries submitted for this competition go to: www.oldrids.co.uk/spring-garden-competition
2 weeks ago ·
