The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

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


  • 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
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Featured in

May 2015

You might also like...

Alistair’s secret barbecue sauce


Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart


Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea


Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.