Pudding140 gm soft butter420 gm brown sugar2eggs225 gm (1½ cups) self-raising flour65 gm Dutch-process cocoa½ tsp baking powder100 gm malted milk powder 250 ml (1 cup) milk140 gm coarsely chopped dark chocolate or chocolate chipsMalt ice-cream600 ml pouring cream200 ml milk7egg yolks70 gm brown sugar100 gm malted milk powder
For malt ice-cream, combine cream and milk in a saucepan and bring just to the boil over medium heat. Whisk egg yolks, sugar and malted milk powder in a bowl until thick and pale, pour over cream mixture and whisk to combine. Return to pan and cook over medium heat until mixture coats the back of a spoon, strain into a bowl placed over ice and cool completely. Freeze in an ice-cream machine according to manufacturer’s instructions. Makes about 1.25 litres.
Preheat oven to 170C. Beat butter and 275gm brown sugar until pale and creamy, add eggs and beat to combine. Sift over flour, 50gm (½ cup) Dutch-process cocoa and baking powder, add 60gm malted milk powder and milk and beat until smooth, then stir in chocolate. Divide
mixture among six lightly buttered 2 cup-capacity ovenproof moulds and set aside.
Combine remaining brown sugar, cocoa and malted milk powder in a heatproof bowl,
add 375ml boiling water and stir to combine. Pour over pudding batter, dividing equally among moulds, then bake for 15-20 minutes or until risen and a skewer withdraws clean. Serve immediately with malt ice-cream.