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Chocolate and Bowmore-Soaked Prune Fondant.
 River Cottage’s chief forager John Wright and head chef Gill Meller have created a series of delicious recipes perfectly matched to Bowmore Islay’s first Single Malt.
A classically rich and decadent pudding that pairs beautifully with a glass of Bowmore 15 Years Old ‘Darkest’.
Ingredients
Serves
- 100g prunes, roughly chopped.
- 40ml Bowmore 15 Years Old
‘Darkest’.
- A little cocoa for dusting.
- 150g dark chocolate, broken into
small pieces.
- 150g unsalted butter, diced,
plus extra for greasing.
- 2 large eggs.
- 75g caster sugar.
- 50g plain flour.
Method
- Put the prunes and whisky into a
small bowl, mix well and leave to
soak for at least 2 hours.
- Preheat the oven to 200°C and
put a baking tray in the oven.
- Butter 6 dariole moulds well and
coat with cocoa powder.
- Melt the chocolate and butter
together over simmering water and
leave to cool a little.
- Beat the eggs and sugar together
for several minutes until the
mixture is thick and to a mousse
consistency and holds a trail.
- Fold the melted chocolate
lightly into the egg mousse.
- Sift on the flour and fold it in
carefully.
- Fold in the prunes and whisky.
- Divide the mixture between the
dariole moulds.
- Place on the hot baking tray in
the oven and bake for 12-14mins.
- Go for the shorter time if your
oven is very efficient or if your
puds will be sitting around for a
few minutes before serving (they
will continue to cook) OR go for the
longer time if your oven is on the
cool side.
- Turn out immediately and serve
with cold double cream.
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