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Choc-malt self-saucing pudding with malt ice-cream

You'll need

  •  
  • Pudding
  • 140 gm
  • soft butter
  • 420 gm
  • brown sugar
  • 2
  • eggs
  • 225 gm (1½ cups)
  • self-raising flour
  • 65 gm
  • Dutch-process cocoa
  • ½ tsp
  • baking powder
  • 100 gm
  • malted milk powder
  • 250 ml (1 cup)
  • milk
  • 140 gm
  • coarsely chopped dark chocolate or chocolate chips
  •  
  • Malt ice-cream
  • 600 ml
  • pouring cream
  • 200 ml
  • milk
  • 7
  • egg yolks
  • 70 gm
  • brown sugar
  • 100 gm
  • malted milk powder

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 6 people
  • 30 min preparation
  • 20 min cooking (plus freezing)
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At A Glance

  • Serves 6 people
  • 30 min preparation
  • 20 min cooking (plus freezing)

Featured in

Aug 2007

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