Metode:

• Form a sabayon with the egg & sugar.
• Melt the couverture & butter.
• Add this to the sabayon.
• Then fold in the dry.
• Spray bake mold with B-well Canola Baking Spray.
• Bake in 100ml mold for 6-7 min @180 degree C until slightly risen and spongy to the touch, add the Lindt ball in the last 1min of bake time or once comes out of the oven.
• Once removed from the oven, invert pudding molds immediately on to serving plates and allow 30 seconds to 1 min of rest.
• Remove the mold and the pudding should remain behind on the plate to be served.