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Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

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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.

Mascarpone

Stout and chocolate puddings with chocolate malt ice-cream


If you want to play with the stout component, chocolate porter makes an interesting substitute.

You'll need

150 gm softened butter 390 gm brown sugar 2 eggs 250 gm (1 2/3 cups) self-raising flour 80 gm Dutch-process cocoa, sifted ¼ tsp baking powder 250 ml (1 cup) milk 130 ml stout 150 gm dark chocolate (55% cocoa solids), coarsely chopped   Chocolate malt ice-cream 170 gm dark chocolate (55%) cocoa solids, finely chopped 600 ml pure cream 300 ml milk ¼ cup malt powder 6 egg yolks 140 gm caster sugar

Method

  • 01
  • For chocolate malt ice-cream, stir chocolate and half the cream in a small saucepan over low heat until melted and smooth (2-3 minutes). Set aside. Whisk remaining cream, milk and malt powder in a saucepan over medium heat and bring to just below the boil. Meanwhile, whisk yolks and sugar in a bowl until pale and fluffy (3-4 minutes). Add hot milk mixture in a thin steady stream, whisking continuously until incorporated, then pour custard into a clean pan and stir continuously over low heat until mixture thickly coats the back of a wooden spoon (4-5 minutes). Remove from heat, add chocolate mixture, whisk to incorporate, then strain into a bowl placed over a bowl of ice and stir occasionally until cool. Refrigerate until chilled, then churn in an ice-cream machine and freeze until required. Makes about 1.2 litres.
  • 02
  • Preheat oven to 170C. Beat butter and 250gm sugar in an electric mixer until pale and fluffy (2-3 minutes). Scrape down sides of bowl, add eggs and beat to incorporate. Sift in flour, 60gm cocoa and baking powder, stir to combine, then stir in milk, 60ml stout and chocolate. Divide among six 350ml ovenproof ramekins or bowls. Combine remaining sugar and cocoa in a bowl, add 330ml boiling water and remaining stout, stir to combine, then carefully pour over puddings and bake until risen and puddings spring back when lightly touched (30-35 minutes). Dust with cocoa and serve hot with chocolate malt ice-cream.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

May 2015

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