Name: Saucy chocolate puddings with muscatel ice-cream
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 6
Ingredients: 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

Saucy chocolate puddings with muscatel ice-cream

Gourmet TV with Emma Knowles

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Serves 6

Prep

40M

Cook

40M

Total

1H 20M

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.

Ingredients

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

Method

Main

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.