Mud Pudding and mint ice cream
serves 5
Mud Pudding
*125g butter
*80ml sugar
100g dark chocolate
*180 ml hot water (3/4 of a cup)
*3/4 cup self-raising flour
*3 tbspn cocao
*1/2 tspn instant coffee powder
*1 Jumbo egg
*5ml Vanilla essence
*pinch of salt
*fresh mint for garnishing
Preheat oven to 180 deg c. Grease 5 oven proof glass pudding bowls/ramekins with non stick spray.
Method - Put the butter, sugar, chocolate and water in a saucepan or microwavable bowl and heat until melted. Stir until smooth.
In a separate bowl,sift the self raising flour,cocoa and coffee together, then slowly stir the mixture into the chocolate mixture.
Beat the egg, vanilla essence and salt together then add the chocolate mixture. Spoon into the prepared ramekins. Bake for 25 to 30 mins. until cooked but centre still moist.
Sprinkle mint over them and serve with mint ice cream.
Mint ice cream
*10g fresh mint, stems removed but not discarded.
*Cup of water
*100g Castor Sugar
*1 cup of cream chilled
*230g cream cheese
Method -
Put the mint stems water and cator sugar in a saucepan and boil until there is 2/3 c of the liquid left. Leave it to cool then remove the stems keeping the syrup.
Finely chop the mint leaves, add the syrup and process into a smooth paste. Add a little water. Beat the cream into stiff peaks and then combine with the cream cheese and mint paste.
transfer to a container and freeze. Stirring every now and again to prevent crystalization.
Serve with the Mud Pudding.
