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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Soft-centred chocolate budini with milk ice-cream


You'll need

165 gm dark chocolate (55% cocoa solids) 165 gm unsalted butter, coarsely chopped 3 eggs 3 egg yolks 80 gm caster sugar 35 gm plain flour, sieved   Milk ice-cream 560 ml milk 45 ml pouring cream 100 gm caster sugar 3 egg yolks

Method

  • 01
  • For milk ice-cream, bring milk, cream and half the sugar to the boil in a saucepan over medium-high heat, stirring continuously to dissolve sugar. Whisk yolks and remaining sugar in a bowl until pale (3-4 minutes). Add one-quarter of milk mixture, whisk continuously until incorporated, then add remaining milk mixture and whisk to combine. Transfer to a clean saucepan and stir continuously over low-medium heat until mixture reaches 76C on a sugar thermometer and coats the back of a wooden spoon thickly (2-3 minutes). Strain through a fine sieve into a bowl placed over ice, cool to room temperature, then refrigerate to chill. Freeze in an ice-cream machine until firm (3-4 hours). Makes about 700ml.
  • 02
  • Melt chocolate and butter in a heatproof bowl placed over a saucepan of simmering water (2-3 minutes), then cool slightly.
  • 03
  • Whisk eggs, yolks and sugar in an electric mixer until pale and fluffy (5-6 minutes). Fold in one-quarter of chocolate mixture, then fold in remaining mixture. Sift over flour and fold to incorporate. Divide between six 250ml buttered and floured dariole moulds, cover with plastic wrap and refrigerate until set (6 hours-overnight).
  • 04
  • Preheat oven to 180C. Bake puddings until just set and centres are still soft (10-12 minutes), turn out carefully. Serve hot with ice-cream.
This recipe is from the May 2011 issue of Australian Gourmet Traveller.

“My daughter, Iyla, has asked me to make Cecconi’s chocolate pudding. I’ll try. Any chance you could print the recipe?”
Kylie Iles, South Yarra, Vic

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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