Ingredients

80g

dark chocolate (70%)

80g

butter

70g

caster sugar

1 tsp

vanilla extract

45ml

milk

eggs

egg yolks

40g

plain flour

120g

Biscoff spread

for lining moulds

extra butter/cocoa powder

for dusting

icing sugar

A deliciously decadent pudding, all ready for Valentine's Day!

Many thanks to Nikibakes for the recipe

Method

Put blobs of the Biscoff spread on greaseproof and place in the freezer. These will be popped into your fondant moulds later so make sure they'll fit.
Preheat your oven to 170°C/335°F/Gas Mark 3.
Put the chocolate and butter in a bowl and microwave til melted. Whilst melting, line your fondant pots with butter.
Melt the sugar in a pan and heat to caramelise. Once caramelised, add in the milk and combine til it is nice and smooth.
Add the melted chocolate mixture to the pan and mix (you can use a hand blender if preferred).
To the pan, add eggs, vanilla extract and flour and combine.
Coat the fondant pots in a layer of cocoa powder and place in the fridge for a few minutes.
Add your fondant mixture to the fondant pots but only partially fill. Place your frozen Biscoff blob in and cover with more of the mixture until fully covered. Make sure you leave around 1cm from the top so your mixture doesn't bubble over! Place back in the fridge for 10 mins.
Place your fondants in the oven for 12 mins. Remove from pots, decorate with a liberal dusting of icing sugar and eat fast to await the beautiful Biscoff ooze!