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

Australian Gourmet Traveller recipe for choc-malt self-saucing pudding with malt ice-cream dessert.

By Emma Knowles
  • 30 mins preparation
  • 20 mins cooking plus freezing
  • Serves 6
  • Print
Choc-malt self-saucing pudding with malt ice-cream


  • 140 gm soft butter
  • 420 gm brown sugar
  • 2 eggs
  • 225 gm self-raising flour (1½ cups)
  • 65 gm Dutch-process cocoa
  • ½ tsp baking powder
  • 100 gm malted milk powder
  • 250 ml milk (1 cup)
  • 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


  • 1
    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.
  • 2
    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.
  • 3
    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.