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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
Signature
Drink

It's a rum business when the classic fizz gets the Crusta treatment.

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At A Glance

  • Serves 6 people

Featured in

Aug 2007

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