Cookathon: Chocolate pudding with strawberry ripple ice cream
Strawberry ripple ice cream is to chocolate pudding what icing is to cupcakes. The perfect companion. So why not try this delicious dessert?
However, if making your own ice cream from scratch gives you an ice cream headache, fear not – this recipe works well with shop bought ice cream too.
Ingredients (makes 4, in approx. 180ml ramekins):
For the chocolate pudding
2 Tbsp melted butter, for greasing
150g Valrhona chocolate (or use at least 70% cocoa solid equivalent)
200g castor sugar
½ tsp vanilla extract
3 large eggs, beaten
Cocoa powder, for dusting
For the strawberry ripple ice cream
1. Preheat the oven to 180ºC. Brush each ramekin with melted butter and dust with cocoa powder.
2. Remove your vanilla ice cream from the freezer so long to allow it to melt for about 20 minutes to half an hour.
3. In a small saucepan, melt the butter and chocolate. Stir in the sugar and vanilla extract. Once melted, remove from the heat and leave to cool.
4. In the meantime, prepare your strawberry ripple sauce. Blend the strawberries with the castor sugar and vanilla until puréed. Place in the fridge to chill for a few minutes.
5. Your chocolate mixture should be cool enough now. Whisk the eggs into this cooled chocolate mixture.
6. Once that’s sufficiently mixed begin folding in your flour.
7. When you’re done mixing your chocolate batter, divide the mixture between 4 ramekins or mugs and bake for 12 minutes. (A quick note, if your pots are different sizes you’ll have to adjust the cooking time accordingly. Smaller dariol moulds take 9 minutes and larger mugs take 15 minutes.)
8. Return your attention to your melting vanilla ice cream. Pour it into a large bowl or bigger container. Stir through the chilled strawberry mixture to make a ripple and return to the freezer while your chocolate puddings bake up in the oven.
9. Just before they’re done, remove your strawberry ripple ice cream from the freezer for a few minutes to defrost for easy scooping.
10. Once your chocolate puddings are perfectly baked, serve with a big dollop of strawberry ripple ice cream.
And enjoy. The perfect closing note to your meal.
With thanks to Jules Mercer for her beautiful recipes and styling.