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Posted 10:23 am November 7, 2024

Molten Monty Pots with The Avenue Cookery School

Our founder, Andrew, recently headed over to The Avenue Cookery School to join forces with their head chef, Richard, in creating some devilishly delicious Molten Monty Pots.  This creative session was fizzing with high energy and true appreciation for all things sweet!

 

Including Milk Millionaire Caramel melted into the mixture, and either a Purrs or Choccy Scoffy truffle popped into the centre for extra meltiness, we think you’ll agree that these chocolate pots are absolutely the crème-de-la-crème of desserts.

If your tastebuds are watering, fear not.  Here are the ingredients and method for you to recreate at home:

Ingredients

Greasing
Butter
Cocoa powder

Fondant
90g Monty Bojangles Milk Millionaire Caramel chocolate
15g butter
35g sugar
1tsp cocoa powder or Monty Bojangles Hot Choccy Scoffy powder
1 egg
2 Monty Bojangles Choccy Scoffy truffles/Purrs
¼tsp Maldon salt
15g plain flour

Method

  1. Preheat the oven to the required temperature (see times below).
  2. Prepare the moulds: Grease 3 small pudding moulds (or 2 large ones) and dust with cocoa powder. Place a small circle of baking parchment at the bottom of each mould.
  3. Melt the chocolate using a Bain Marie (double boiler).
  4. Make the batter: In a mixing bowl, cream together the butter and sugar. Gradually beat in the eggs, followed by the salt.
  5. Combine ingredients: Stir in the melted chocolate, then fold in the flour and stir until you achieve a smooth, even batter.
  6. Fill the moulds: Divide the batter evenly between the prepared moulds. Place a Monty Bojangles Choccy Scoffy truffle or Monty Bojangles Purr in the centre of each one.
  7. Bake according to the following times:
    • Small Moulds
      • Bake for 9 minutes at 200°C if baking immediately.
      • From the fridge, bake for 11 minutes at 190°C.
      • From frozen, bake for 18 minutes at 180°C.
    • Large Moulds
      • Bake for 11 minutes and 30 seconds at 200°C if baking immediately.
      • From the fridge, bake for 15 minutes at 190°C.
      • From frozen, bake for 21 minutes at 180°C.
  8. Serve: Remove from the oven and turn each mould upside down onto a plate. Gently slide a knife around the edge to release the pudding if needed.

Prepare to indulge in a rich, molten masterpiece that’s guaranteed to impress! Enjoy every decadent bite!

 

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