Salted Caramel Fondants

Christmas may be over but the indulgence doesn't have to stop... with New Year's Eve around the corner, you simply have to try this showstopper of a dessert!


The classic chocolate fondant has become a dinner party classic over the last few years (in fact, it was the first recipe I put on this blog almost 5 years ago - try it out here) but why not take it up a notch and use salted caramel instead - to die for! Melt in the middle puds are notoriously difficult to make but I can assure you that my recipe works every time and, what's more, these can be made in advance and cooked from frozen making stressful dinner times a thing of the past. 

Salted Caramel Fondants

Makes 8

225g unsalted butter, plus 25g extra, melted, for brushing

30g light brown sugar, plus extra for lining the ramekins

450g dulce de leche

5 medium free-range eggs, lightly beaten

200g plain flour

3 tsp sea salt flakes

Ice-cream to serve

Heat the oven to 200ºC/180ºC fan/gas 4. Brush the insides of 8 ramekins with the melted butter and put a spoonful of the sugar into one. Shake to coat the base and sides and pour any excess sugar into the next ramekin. Repeat until all the ramekins are coated in sugar, adding more as needed.

Gently melt the remaining butter and the dulce de leche in a medium pan over a low heat. Remove from the heat and, using a balloon whisk, whisk in the 30g sugar, then the beaten eggs until well combined. Sift in the flour and fold in gently, followed by the salt.

Divide the mixture among the ramekins, then bake on a baking tray for exactly 15 minutes. Set aside for 30 seconds. Serve in the ramekins with ice-cream on top or run a sharp knife round the inside of each ramekin and turn out onto plates.

Make Ahead: The fondants can be frozen in the ramekins for up to a month. Cook from frozen for 27 minutes at the recipe temperature. You can also make up to 24 hours in advance and keep them in the fridge. Cook for 16-17 minutes from chilled.