I wouldn’t dare to offer you any political commentary on what is surely the most momentous day in American history in a long time, there are far too many people out there who will do it far better than me, but I will offer you 20 hot chocolate fondant puddings to celebrate this and to warm your hearts and bodies if you’re venturing out for Guy Fawkes night tonight…  Here’s a recipe from the chef at The Island, in Kensal Rise, which just so happens to be one of my husband’s restaurants.  (there are some perks that come with the job, after all).  I was going to get the calculator out and downsize to a more supper-friendly six portions, but 20 is so much more fun for fireworks night, especially now we have something extra to celebrate.  (by the way, you can tell this was written by a proper chef as they clearly know how to melt chocolate, but in case you don’t, the best way is to stick it in a glass or metal bowl over a saucepan filled with boiling water, which you keep simmering underneath while the chocolate melts above). 

THE ISLAND HOT CHOC FONDANT 

Serves 20

500 g of good dark chocolate

500g of unsalted butter

10 whole eggs

+ 10 egg yolks

250g white sugar

100g plain flour

melt chocolate + add butter

in separate bowl mix eggs + egg yolks + sugar and cream it together slowly

mix in the melted  chocolate and butter mix

Then carefully fold in the flour

Let the mix rest for an hour.

Pour in individual ramikins or metal pudding bowls - butter the moulds first 

Bake at 190/200 degrees for 9 minutes.