Truffles, truffles, truffles: Three pudding recipes from Mark Sargeant

Make hearts melt with these three delicious recipes that are perfect for autumn

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Truffle experts Monty Bojangles have partnered with Michelin starred chef, Mark Sargeant, to create a range of delicious puddings and naughty treats.

Pistachio Marooned Chocolate Tart

Serves 10

Prep Time: 10 minutes

Cooking Time: 40 minutes

Mark’s top tip: The Monty Bojangles Pistachio Marooned Chocolate Tart is the perfect pudding for any dinner party. Serve up slices with crushed pistachios, truffles and a side of whipped cream.

Ingredients

400g Monty Bojangles Pistachio Marooned Truffles

450ml single cream

150ml whole milk

3 large free-range eggs

1 packet of sweet pastry

Method

Line a fluted 10 inch tart case with the pastry and blind bake at 180°C until golden brown. Turn the oven down to 140°C.
For the filling, bring the cream and milk to the boil and pour over the chocolate and stir until chocolate and cream are mixed. Allow to cool for 5 minutes.
Beat the eggs then add the chocolate and mix well. Fill the pastry case with the chocolate filling.
Carefully place in the middle of the oven and bake for 30 to 40 mins – or until the filling appears set but with a slight wobble.
Serve at room temperature.

Choccy Scoffy Brownies

Serves 12-16

Prep Time: 25 minutes

Cooking Time: 25-35 minutes

Mark’s top tip: These brownies become chewier when they get older, so leave for two days and serve with caramel sauce for a really indulgent treat.

Ingredients

200g Monty Bojangles Choccy Scoffy Truffles

250g unsalted butter

75g sultanas

50g chopped cashew nuts

145g plain flour

1tsp baking powder

360g caster sugar

4 large free-range eggs

Method

Pre-heat the over to 180°C. Line a 24cm baking tin with greaseproof paper.
In a large bowl over simmering water, melt the butter and the chocolate and mix until smooth.
Add the sultanas and nuts and stir together. In a separate bowl, mix together the flour, baking powder and sugar, then add this to the chocolate mixer. Stir together well then beat the eggs and mix to a silk consistency.
Pour the brownie mix into the baking tray, and place in the over for around 25 to 35 minutes.
The brownies should be crusty on the outside and soft in the middle. Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares.

Flutterscotch Chocolate Meringues

Serves 6

Prep Time: 30 mins

Cooking Time: 50 mins to 1 hour

Mark’s top tip: It’s really important you whisk your eggs to the right peak. They should also be pearly white with a nice shine.”

Ingredients

100g Monty Bojangles Flutterscotch Truffles

3 egg whites

150g icing sugar

Serving suggestion: With a handful of raspberries with a good dribble of double cream.

Method:

Pre-heat the oven to 140°C. Line a baking tray with greaseproof paper.
Melt the truffles in a bowl over a saucepan of boiling water.
In a clean, dry bowl whisk egg whites until soft peaks form.
Gradually whisk in the sugar until soft peaks form. Gently fold the melted chocolate into the meringue, but making sure not to mix it completely so that you have a good marbled effect.
Spoon large serving spoons of the mixture onto the prepared trays and quickly put in the over before the mixture loses volume.
Leave for about 50mins to 1 hour or until the shell is nice and crisp and the centres retain soft and gooey.