If you live in the UK and you love to cook and bake, you must know all about Lakeland. A veritable Mecca of foodie fabulousness, I don’t have a single foodie friend who doesn’t love them. Lakeland is spoken of in revered tones by my friends and it is *quite* an occasion when their new catalogues are released. Facebook will be awash with photos of my friends with their cuppas in one hand and a big fat marker pen in the other, and the catalogue on their knees, ready to create a wish list to be left ajar in plain view of their partners, parents and even children, a week or two before their birthdays, Christmas or hell, just because! A little while ago, they were looking for a reader who loved their products to be in an advertising campaign promoting a brand new product from their Autumn range. And I got down to one of the final two customers they had in mind for the campaign! Alas, I wasn’t picked in the end but the lovely people at Lakeland gave me some of the product I would have been showcasing – their Fail-safe Fondant Dessert Kits – for me to give away to you on my blog!
To my knowledge, Lakeland haven’t worked with bloggers before so to be given this opportunity I was absolutely over the moon. But I do have one confession to make first – until now, I considered Nigella’s Molten Chocolate Babycakes to be the Ne Plus Ultra fondant. If I cook a special, romantic meal for Hungry Hubby and me, they always feature as our dessert – they just work, exactly as written. However, as Lakeland clearly had a lot of faith in these molds, I loyally set about playing with them and discovered they are actually pretty darn good.
The kit comes in a robust cardboard box with 6 silicone fondant moulds, a tray you pour your filling into and freeze ahead of baking plus a little recipe book full of rude looking gooey puddings. I just know I’m not alone at loving packaging you can keep and repurpose and my box will be home to various pieces of decorating kit I have no other home for. Mostly the booklet served as inspiration for me to create these ooey gooey, molten peanut butter fondants as I felt the basic recipe needed a little tweaking. What I came up with is essentially a Reese’s Peanut Butter Cup in the form of a hot pudding. Oh yes, they are as divine as that sounds. I found that cooking them for much less time and at a hotter temperature (i.e. a la Nigella) produced a much better result. Plus I fiddled the proportions again to maximise the goo factor. That being the official term you understand. Look how unctuous they are in this quick video:
The tray has 12 wells to fill (so you can make plenty of frozen fillings and stash them in your freezer for whenever the pudding craving hits) and I do see the kit as being as useful as individual pieces as it is as a whole. Whether you chose peanut butter, salted caramel, a fruit curd or even creme patissiere go on – get creative and see how versatile it is for yourself. One last tip before you find out how to win a kit of your own – I found it was much faster and easier to put the pudding batter in a piping bag for fast assembling and encourage you to do the same.
Check the recipe out before you find out how to win one of four Lakeland Fail-Safe Fondant Kits for yourself!
- 120g smooth peanut butter
- 50g white chocolate, chopped
- 1 medium egg
- 15g soft butter
- 60g dark chocolate, chopped
- 25g caster sugar
- 15g self-raising flour
- Melt the peanut butter and white chocolate together in a heat proof bowl in the microwave - two 20 seconds blasts should do it, stirring well in between.
- Pour into the filling mould (share between six wells) and freeze for 12 hours before using.
- Preheat oven to 200˚C.
- When ready to bake, melt the dark chocolate and butter in the microwave as for the filling. Set aside.
- Whisk the egg and sugar with a hand beater until thick and pale.
- Whisk in the melted chocolate.
- Stir in the flour.
- Grease your molds with butter or spray with oil.
- Scrape all the fondant mixture into a small piping bag and pipe enough to fill 1cm deep.
- Place on a baking tray and bake for 5 minutes.
- Remove from oven, carefully drop a frozen peanut butter centre on top of the semi-baked batter and then pipe over the remaining mixture sharing evenly between the molds.
- Bake for an additional 10 minutes then remove and stand for 2 minutes (they are cooked when the top looks dry and have a light spring back when gently pressed).
- Place your serving plate or dish over each fondant and using oven mitts, invert and remove the mold - it should come away very easily indeed. Serve with cream or custard (or butterscotch sauce if you are going to be very bad!) and enjoy!
- If you aren't using the Lakeland kit, simply grease two darioles with butter and dust them well with cocoa before using. Also, simply freeze mounded teaspoons of the peanut butter filling when it has cooled enough to hold it's shape.
- * = the filling makes enough for 6 fondants - simply keep frozen until needed or use 3x the amount of this recipe to make 6 full fondants.
To be in with a chance to win, all you need to do is become a subscriber of my blog and then leave me a comment below to let me know you’ve signed up. It’s as easy as that! There is a pop up for you to fill in as you read my blog (if you aren’t running ad blocking software) or simply scroll to the bottom of the blog page on your computer or mobile and enter your email address. UK entrants only please. Four lucky winners will be drawn at random at midday on August 31st 2015. Good Luck! Feel free to share this post so your friends can enter too xxx