Prep Time: 26 mins
Cook Time: 10 mins

“This fondant uses organic eggs from the Teign valley, flour milled in the traditional way in mid-Devon and dairy from the organic pastures of Riverford farm”

You will need…

• 360 g Montezuma white chocolate
• 252 g Riverford Organic Butter (Melted)
• 325 g Billington’s organic sugar
• 350 g Organic Orchard Farm eggs
• 225 g Stoates Devon white flour 15 g Cornish Sea Salt

Method…

1. Melt butter over low heat. Burn 175g sugar to 216C in a thick-bottomed pan.
2. Add melted butter to the burnt sugar, mix well using a whisk, turn to caramel and boil for
   1 minute.
3. Separately, beat the egg and 150g sugar together. Place white chocolate in a large bowl. Pour caramel mixture over white chocolate and whisk. Add beaten eggs and fold in flour. Allow caramel mix to cool. Use a tablespoon to half-fill buttered 6x5cm soufflé moulds.
4. Cook at 190C/gas mark 5 for 10 minutes until top is just set. Leave to rest for 1 minute before turning out of moulds.
5. Serve immediately to ensure the centre is soft and runny.