Chocolate and Bowmore soaked prune fondant

A classically rich and decadent pudding that pairs beautifully with a glass of Bowmore 15 Years Old 'Darkest'.


Makes 6

  • 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


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/gas 6 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 moussey 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 12-14 minutes.

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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