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RPAMemberRecipe
CHRISTIANDAY
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CHOCOLATE FONDANTS
Serves around 8depending onmould size.
Ingredients
50gmelted butter, for brushing
Cocoa powder, for dusting
250g good-quality dark chocolate, chopped into
small pieces
250g butter, in small pieces
250g golden caster sugar
5 eggs and 4 yolks
220g plain flour
Method:
1. First prepare yourmoulds. Usingupward strokes,
brush themelted butter all over the inside of the
puddingmould. Place themould in the fridge or
freezer. Brushmoremeltedbutter over the chilled
butter, then add a good spoonful of cocoa powder
into themould and shake. Tap any excess cocoa back
into the jar.
2. Place a bowl over a panof barely simmeringwater,
thenmelt the chocolate andbutter together. Remove
bowl from the heat and stir until smooth. Leave to
cool slightly.
3. In a separate bowl whisk the eggs and yolks together
with the sugar until thick and pale. Sift the flour into
the eggs, thenmix.
4. Pour themelted chocolate into the eggmixture bit
by bit, beatingwell between each addition, until all the
chocolate is added and themixture iswell combined.
5. Divide themixture between your preppedmoulds.
The fondants can now be frozen for up to amonth
and cooked from frozen. Chill for at least 20minutes
or up to the night before. Tobake from frozen, simply
carry on as stated, adding 5minutesmore to the
cooking time.
6. Heat oven to200C/fan180C/gas 6. Place the
fondants on a baking tray, then cook for 10-12minutes
until the tops have formed a crust. Remove from the
oven, then leave to sit for 1minute before turningout.
7. Sit a fondant in themiddle of each plate. Using a
large spoon dipped inhot water, scoop a ‘quenelle’
of good quality ice cream. I like to sitmine on some
crumbledup shortbread biscuit. It stops the ice cream
from sliding around your plate.
Lifestyle
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