Gather your chocolate-obsessed loved ones for an evening of sweet chocolate temptation. Our chocolate stout self-saucing pudding paired with an inviting milo ice-cream is the best nibble for a catch-up session.
Chocolate stout self-saucing pudding with milo ice-cream
Ingredients
- Ice cream
- ¼ cup milk
- 4 tbsp milo
- 4 cups chocolate ice cream, softened
- Pudding
- 1 cup self-raising flour
- ⅓ cup caster sugar
- ⅓ cup cocoa powder
- ½ cup milk
- ¼ cup melted butter
- 1 egg, beaten
- ⅔ cup brown sugar
- ¼ cup chopped dark chocolate
- 1 ½ cups stout
- ¾ cup water
Instructions
Ice cream
HEAT the milk slightly and stir through the Milo. Allow to cool completely.
MIX Horlicks mixture through the softened ice cream and freeze until fully set again.
Pudding
PREHEAT oven to 180ºC. Grease a 18 x 22 cm baking tray.
SIFT the flour, caster sugar and half of the cocoa powder together in a bowl.
MIX together the milk, butter and egg, then pour into the dry ingredients. Stir to combine
and pour into the prepared tin.
MIX the brown sugar and remaining cocoa powder together; stir in the dark chocolate. Sprinkle mixture evenly over the batter.
BRING the stout and water to a boil. Cool for two minutes, and then pour evenly over the back of a spoon into the tin over the batter.
PLACE the tin in a bigger oven tray and pour boiling water around until it reaches halfway up the sides to create a bain-marie.
BAKE for 15-20 minutes, until well risen. Serve warm with scoops of ice cream.
ALSO SEE: Double-chocolate mousse cake
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
