Hi Lindsey . I want to make the Melting Chocolate Puddings for Christmas but as my grandchildren and a teetotaller will be eating them , don't want to put the brandy in. Should I just leave this out and/or replace with other liquid to get the consistency right ? If so what liquid ? Also how do I cook them as I'll be freezing them ? Take them out the night before to defrost or cook straight from freezer - for how long etc ? Many thanks . Merry Christmas. Jenny
Melting Chocolate Puddings from frozen
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When it comes to origin and tradition, the Italians know the value of their culinary heritage with each region celebrating the produce its rightly famous for. But how do you know you're buying the real deal?
The key is to look for the distinctive red and yellow PDO mark - Protected Designation of Origin. It’s your guarantee of authentic regional flavour, perfected over centuries and made to exacting traditional standards.