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

AT A GLANCE

  • Serves 6 people

  •  
  • Pudding
  • 140 gm soft butter
  • 420 gm brown sugar
  • 2 eggs
  • 225 gm (1½ cups) self-raising flour
  • 65 gm Dutch-process cocoa
  • ½ tsp baking powder
  • 100 gm malted milk powder
  • 250 ml (1 cup) milk
  • 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
01   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.
02   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.
03   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.

Recipe:

EMMA KNOWLES

Photography:

CON POULOS

Styling:

EMMA KNOWLES

FEATURED IN

Aug 2007

Aug 2007

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