Chocolate Toffee Puddings and Caramel Ice Cream
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 1 hr 45 min.
Ready in
Ingredients
for
12
- For the individual cakes
- softened butter (for the moulds)
- 2 ½ ozs Milk chocolate (for cooking)
- 0.333 cup sugar
- 1 tsp Vanilla sugar
- 3 Tbsps vegetable oil
- 1 Tbsp Yogurt
- 1 egg
- 1 Tbsp Rum
- 1 cup flour (scant)
- 1 ½ ozs Toffee (chopped)
- For the ice cream
- ⅔ cup sugar
- 1 ½ cups milk
- 1 Tbsp Vanilla sugar
- 2 egg yolks
- 1.333 cups cream
Preparation steps
1.
Heat the oven to 160°C (140°C in a fan oven), 325°F, gas 3 and butter 12 small, rounded baking moulds.
2.
Melt the chocolate in a bowl over hot water, then allow to cool slightly.
3.
Beat together the sugar, vanilla sugar, a pinch of salt, the oil and yoghurt, until smooth and the sugar does not crunch on the edge of the bowl. Then stir in the melted chocolate, egg and rum. Sieve the flour over, add the chopped toffees and mix together quickly.
4.
Spoon into the moulds and bake in the oven for approx. 5 minutes, then raise the temperature to 180°C (160°C in a fan oven), 375°F, gas 5 and bake for a further 10 minutes or so until cooked. Leave to cool thoroughly before removing from the moulds.
5.
For the ice cream, pour 100 g sugar into a hot pan and caramelise until golden brown. Pour in the milk and cook out the caramel.
6.
Whisk the remaining sugar and vanilla sugar with the egg yolks in a bowl over hot water. Slowly pour in the caramel sauce and thicken, stirring constantly to ensure a creamy consistency. Then stir over cold water until cool. Whip the cream until stiff and fold into the mixture. Transfer to an ice cream maker and leave to freeze.
7.
To serve, put one small toffee pudding on each plate. Allow the ice cream to thaw for around 10 minutes, then form into a quenelle on top of the pudding. If desired, serve garnished with striped wafers and piped caramel sauce.
