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Saucy chocolate puddings with muscatel ice-cream

Gourmet TV with Emma Knowles

By Alice Storey & Emma Knowles
  • 40 mins preparation
  • 40 mins cooking plus cooling, freezing
  • Serves 6
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This recipe is based on food director Emma Knowles's mum's self-saucing chocolate pud - with added muscat-plumped muscatels and chunks of bitter chocolate. You could skip making the ice-cream (our take on rum 'n' raisin), but the effort pays dividends.


  • 100 ml muscat
  • 80 gm dried muscatels, stems removed
  • 140 gm softened butter
  • 390 gm brown sugar
  • 2 eggs
  • 300 gm (2 cups) self-raising flour
  • 75 gm Dutch-process cocoa, plus extra to serve
  • ½ tsp baking powder
  • 250 ml milk (1 cup)
  • 140 gm dark chocolate (70% cocoa solids), coarsely chopped
Muscatel ice-cream
  • 600 ml pouring cream
  • 200 ml milk
  • 180 ml muscat
  • 8 egg yolks
  • 140 gm raw caster sugar
  • 80 gm dried muscatels


  • 1
    For muscatel ice-cream, bring cream, milk and 100ml muscat to the simmer in a saucepan over medium heat. Whisk yolks and sugar in a bowl until thick and pale (4-5 minutes), add cream mixture, whisk to combine. Return to saucepan and stir continuously over low-medium heat until mixture coats the back of a wooden spoon thickly (5-6 minutes), strain into a bowl placed over ice and cool completely. Meanwhile, simmer muscatels and remaining muscat in a small saucepan over medium-heat until muscat is nearly absorbed and muscatels are plump (4-5 minutes), set aside. Freeze cream mixture in an ice-cream machine, stir through muscatel mixture and freeze until required. Makes about 1.5 litres.
  • 2
    Preheat oven to 170C. Simmer muscat and muscatels in a small saucepan over medium-heat until muscat is nearly absorbed and muscatels are plump (4-5 minutes), set aside. Beat butter and 250gm sugar until pale and creamy (3-4 minutes), add eggs, beat to combine. Sift over flour, baking powder and 60gm cocoa and mix to combine. Stir in milk and muscatel mixture, then chocolate. Divide among 6 lightly buttered 500ml ovenproof moulds and set aside.
  • 3
    Combine remaining sugar and remaining cocoa in a heatproof bowl, add 375ml boiling water, stir to combine. Pour over pudding batter, dividing equally, then bake until puddings are risen and a skewer withdraws clean (15-20 minutes). Dust with cocoa and serve hot with muscatel ice-cream.


Drink Suggestion: The same muscat you used in the recipe. Drink suggestion by Max Allen

  • undefined: Alice Storey & Emma Knowles