Raspberry chocolate fondants from Crumb: The Baking Book (page 217) by Ruby Tandoh

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on December 07, 2018

    I made 1/2 recipe, yielding 3 smallish puddings, which I baked in porcelain ramekins. I made the batter ahead of time and chilled it, which was a great convenience. Baking time was longer than stated; my puddings took around 16-17 minutes until they were just puffed and set on top. They turned out perfect, still soft and a bit runny in the center. Great with ice cream! The raspberry doesn't stand out; I might add some Chambord to the batter next time.

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