Recipe: chocolate fondant sponge puddings

PUBLISHED: 15:36 02 May 2017 | UPDATED: 15:36 02 May 2017

Chocolate fondant sponge puddings

Chocolate fondant sponge puddings


Head chef at the Westleton Crown James Finch shares his recipe for chocolate fondant sponge puddings

Head chef at the Westleton Crown, James FinchHead chef at the Westleton Crown, James Finch

Head chef James Finch has worked his way up, learning all aspects of the catering trade from a young man. ‘I went to City College in Norwich and I was even taught silver service, which is a great skill to learn,’ James explains. At The Westleton Crown he worked his way up to sous chef and then left to work elsewhere for almost four years, three of them as head chef. He returned as head chef at The Westleton Crown nearly two years ago. James is passionate about using local produce. ‘I was brought up on a small holding and used to rear pigs and cattle, and we had an allotment to. I’m a local boy and so I like to use local suppliers for my menus.’

Here James shares his recipe for a delightfully, scrumptious dessert…


Serves 20

12 eggs

400g of caster sugar

400g of self-rising flour

600g of dark chocolate

250g of butter

Coco powder


Place the eggs and sugar in a mixing bowl, then whisk on high speed until the mixture turns light and fluffy. This should take about 10 minutes. Break the dark chocolate into a heat-proof bowl, add the cubed butter and melt over a hot water bath, stirring regularly. Fold the chocolate and butter mixture in to the egg and sugar mixture with a whisk. Sieve the flour into the combined mixture and fold in with a spoon. Brush the dariole moulds with melted butter and dust in coco powder to line the inside of each mould. Next pipe the prepared mixture into the dariole moulds, filling 3/4’s of the way up. Bake at 180C for 8-10 minutes to ensure you still have a gooey centre. Serve with whipped cream or ice cream and add your favourite, fresh red berries.

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The Westleton Crown

The Street, Westleton, Saxmundham IP17 3AD

01728 648777.

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