The film:

The dish:


The reason:

Warning: these puddings can lure you to the dark side. We all know a Jedi’s strength flows from the force. You won’t find tat many midi-chlorians in these soft centred puddings (more 85% cocoa solids dark chocolate, butter, eggs, flour and a touch of sugar), but you can be sure that they’re destructively good.

As the ‘Sith Code’ obeyed by Darth Vader et al. tells us:

“Peace is a lie, there is only passion.
Through passion, I gain strength.
Through strength, I gain power.
Through power, I gain victory.
Through victory, my chains are broken.
The Force shall free me.”

(Found here, a place where much bigger Star Wars geeks than me hang out).

Care of the passion fruit in the belly of these chewy dark puddings you’ll find balance.  Yet the darkness encircling the lily-white condensed milk and fruit centre isn’t that hard to break. You can easily dismantle it using a sabre (or a spoon). As for what’s on the rest of the plate; the Maltesers are there for asteroid-like texture;though you’ll probably eat them in light speed. And when it comes to the the half moon of  passion fruit shell you’ve got two options. You can face it up wards so it shines like a bright sun and a new hope.

Or you can turn it over and marvel at how much it resembles the pate of a large black helmet.  That decision is up to you. Leia was right; ‘He must choose own path; no one can choose it for him’.  Not even Chewy.

Nb, we’ll be making these puddings tomorrow night, to celebrate Star Wars Day (May the Fourth…be with you). I’ll also be making them to pique my excitement for the charity Star Wars inspired supper club (Stir Wars) we’re attending on Saturday night. I’ve heard rumours about Bantha ribs. Meanwhile I’m trying to convince The Hungry One that our flat does not have room for a wookie suit. And musing whether bagels attached to a headband will suffice for Leia buns.

Dark side of the force puddings
Dark chocolate fondants with passion fruit centres

Serves 2, generously

Equipment
2  ramekins.

Shopping/foraging

100 grams dark chocolate (85% cocoa solids is best), broken into smaller pieces.
60 grams butter (50 grams to melt and 10 grams for greasing the ramekins)
2 eggs
1 tbsp caster sugar
1 tsp vanilla essence
½ cup plain flour
2 tablespoons of condensed milk
2 passion fruit
20 Maltesers, roughly chopped

Optional; 2 teaspoons of cocoa powder to dust ramekins.

Here’s how we roll

1. Preheat the oven to 180C/350 F.

2. Grease two 1 cup ramekins. Then roll a teaspoon of cocoa over the inside and tap out excess.

3. Place 50  grams of the butter and the chocolate in a pan and melt the two of them over a medium heat.

4. Put the melted chocolate aside to cool for a minute or two.

5. In a medium bowl crack the eggs. Add the sugar and whisk together. Then stir in the vanilla essence and the plain flour.

6. Combine the chocolate and butter with the egg, vanilla, sugar and flour mix.

7 Add two and a half tablespoons of the combined batter into the bottom of each of the ramekins.  Create a well in the centre. Nestle a teaspoon of condensed milk and half the seeds from a passion fruit  in the well.

8. Divide the remaining batter over the top of the two puddings, being sure to seal the condensed milk and passion fruit in the middle.

9. Bake for 10 minutes and serve hot. Either serve in the ramekins with vanilla ice cream, or run a knife around the outside to loosen and gently transfer to a plate.

10. Serve with half a passion fruit, drizzle with a little extra condensed milk (or cream) and scatter the plate with malterser shards, like debris from the Death Star.