Monty Bojangles Deliciously Melted

The ultimate chocolate pancake recipe!

Add Monty Bojangles chocolate truffles to your pancake recipe this year for the ultimate chocolatey breakfast treat!

Pancake batter recipe

Serves 2, preparation time 15 minutes, cooking time 5 minutes.

Ingredients:

• 2 eggs
• 5 tbsp milk
• 150g plain flour
• 2 tbsp caster sugar
• pinch of salt
• 100g of Monty Bojangles truffles (1 box of any flavour you wish!)

1. Whisk together the eggs and milk.
2. Place the plain flour, caster sugar and salt in a separate, large bowl, then make a well in the centre, pour in the milk mixture and whisk until smooth.
3. Stir in the Monty Bojangles truffles, then cook spoonfuls of the mixure in a lightly greased non-stick pan, for 1-2 minutes on each side until puffy and golden.
4. Serve hot with ice cream and syrup or honey.

Molten Monty Pots with The Avenue Cookery School

Here are the ingredients and method for you to recreate at home:

Ingredients

• Greasing
• Butter Cocoa powder

Fondant

• 90g chocolate bar
• 15g butter
• 35g sugar
• 1tsp cocoa powder or Monty Bojangles Hot Choccy Scoffy powder
• 1 egg
• 2 Monty Bojangles Choccy Scoffy truffles
• ¼tsp Maldon salt
• 15g plain flour

Method

1. Preheat the oven to the required temperature (see times below).
2. Prepare the moulds: Grease 3 small pudding moulds (or 2 large ones) and dust with cocoa powder. Place a small circle of baking parchment at the bottom of each mould.
3. Melt the chocolate using a Bain Marie (double boiler).
4. Make the batter: In a mixing bowl, cream together the butter and sugar. Gradually beat in the eggs, followed by the salt.
5. Combine ingredients: Stir in the melted chocolate, then fold in the flour and stir until you achieve a smooth, even batter.
6. Fill the moulds: Divide the batter evenly between the prepared moulds. Place a Monty Bojangles Choccy Scoffy truffle  in the centre of each one.
7. Bake according to the following times:
8. • Small Moulds
     • Bake for 9 minutes at 200°C if baking immediately.
     • From the fridge, bake for 11 minutes at 190°C.
     • From frozen, bake for 18 minutes at 180°C.
   • Large Moulds
     • Bake for 11 minutes and 30 seconds at 200°C if baking immediately.
     • From the fridge, bake for 15 minutes at 190°C.
     • From frozen, bake for 21 minutes at 180°C.
9. Serve: Remove from the oven and turn each mould upside down onto a plate. Gently slide a knife around the edge to release the pudding if needed.

Prepare to indulge in a rich, molten masterpiece that’s guaranteed to impress! Enjoy every decadent bite!