Hot chocolate pudding

FOR THE PUDDING

50g butter
45g dark couveture
25g flour
75g sugar
1 egg
1 yolk

METHOD

Melt butter and couveture in bain-marie (do not boil).

Mix remaining ingredients together and add to couveture mixture. Grease mould paper at the bottom of container. Fill ¾ full. Cook at 350ºF for 14 mins.

FOR THE ANGLAISE SAUCE

¼ litre milk
½ vanilla pod split
3 egg yolks
75g sugar

Boil milk with vanilla pod. Mix yolks with sugar then add boiling milk. Pour back into a clean pan.

Stir in a figure of eight and take temperature to 82ºC. Do not boil. Pass and serve.

CARAMELISED APPLE AND PEAR BALLS

2 apples
2 pears
butter
caramelised sugar

Brown "balls" of fruit in clarified butter strain off oil.

Add caramelised sugar a little at a time and toss the fruit balls in the caramel.

Add a knob of butter to cool down. Introduce balls to the dessert in the anglaise sauce.