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Stone Bake Mini Fudge Puds

Mini puds to end your Valentine’s meal with or delicious for any other night too! Try these little pots of baked fudge heaven – they will be sure to have your Valentine weak at the knees! 

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  • 2 whole eggs
  • 200g sugar
  • 2 tablespoons (heaped) cocoa powder
  • 2 tablespoons flour
  • 100g butter, melted
  • 1 teaspoon vanilla extract

Fire up your wood fired oven as per usual. Bring the oven up to maximum temperature, ensuring the oven is saturated with heat (the more heat ‘invested’ in the oven, the longer your baking phase will be.) This recipe is perfect after roasting or pizza cooking as the oven is already hot and saturated with heat. Let the oven temperature gradually cool to baking temperature, for this recipe around 200° C. Sweep all the embers out and place the door in the doorway. For more detail see our Cooking Techniques Guide

Beat eggs until light in colour. Beat in sugar until just combined. Add cocoa, flour, melted butter, and vanilla extract. Mix gently until well combined.

Pour batter into four large high heat ramekins or one 8-inch square, high heat baking dish. Set ramekins or dish into a larger dish that is filled halfway full of water.

Bake in your wood fired oven for 30 minutes, or until upper crust is crispy and the rest of the batter is firm but not set. Toothpick should come out…not clean, but mixture should not be overly runny. If you pull it out of the oven and have second thoughts, stick it back in for ten more minutes.

Serve with sweetened whipped cream or vanilla ice cream; whatever floats your boat more!