This is a traditional Scandinavian recipe, often served as part of a Christmas feast – a whole almond is hidden in the pudding and whoever finds it, gets an extra present. Top with a cherry compôte to make it extra special.
This is a chocolate fondant with a shot of Baileys and oh my, what a result! The Baileys flavour is subtle, the dark chocolate flavour intense and the centre is lovely and molten when served warm. Note: mine started to set a little as they cooled, so do keep an eye on your baking times so they don’t go dry.