Self-Saucing Chocolate Puddings with Earl Grey Ice Cream and Almond Tuile

Self-Saucing Chocolate Pudding with Earl Grey Ice Cream and Almond Tuile
Self-Saucing Chocolate Pudding with Earl Grey Ice Cream and Almond Tuile

A while ago we made a batch of Earl Grey Ice Cream, which was so delicious and had the smoothest, creamiest consistency. It just seemed like it needed a few more elements to make it a special dessert worth serving at a dinner party. It’s winter here in Sydney so there’s nothing better than a nice warm little ramekin filled with a gooey chocolate pudding. Topped with the ice cream and then a crunchy little shard of almond tuile, this dish was the perfect end to our recent dinner party.

Best of all, everything can be made in advance, leaving you more time to chat with your guests and enjoy a glass of wine! We made the ice cream a few days ahead and stored it in the freezer. The puddings were prepared in the morning and stored in their ramekins in the fridge until ready to bake. The tuiles can be made a few hours ahead, left to cool and then stored in an airtight container until ready to serve. You’ve got to love a delicious dessert as easy to assemble as this!

Of course, if you’re looking for a comforting pudding without all the bother, you can just make the pudding by itself and add a scoop of store-bought ice cream. Or try toasting a few slivered or flaked almonds to scatter over the pudding.

This recipe serves 6 people, although you will have a lot of leftover ice cream and about twice the amount of tuiles as needed (which can be handy if you need a few tries to get your tuiles perfect like we did!)

Earl Grey Ice Cream

  • 400ml full-cream milk
  • 5 Earl Grey teabags
  • 160g caster sugar
  • 5 egg yolks
  • 450ml thickened cream
  1. Place the milk and teabags in a heavy-based saucepan and bring to a simmer over a medium heat. Reduce the heat to low and leave to infuse for 10-15 minutes, stirring occasionally, until the milk has become a deep brown colour and tastes strongly of tea.
  2. Remove the tea bags and bring the milk back up to a simmer. Add the sugar and stir until dissolved.
  3. Place the egg yolks in a large mixing bowl and lightly whisk. Gradually pour the hot milk mixture into the bowl, whisking continuously so the eggs don’t curdle.
  4. Pour the mixture back into the saucepan and keep stirring over a low heat until thickened enough to coat the back of a spatula.
  5. Set aside to cool for about 10 minutes, then add the cream and stir well. Refrigerate the mixture for at least two hours, or overnight.
  6. Churn the mixture in an ice-cream maker according to the manufacturer’s instructions. You can serve the ice cream immediately from the ice cream maker, although it will have a soft-serve consistency. Or you can place it in an ice cream container and freeze until ready to serve. Just be sure to remove the ice cream from the freezer 10 minutes before you want to serve it.

Chocolate Puddings

  • 100g dark chocolate, chopped
  • 125g butter
  • 2 eggs
  • 2 egg yolks
  • 50g caster sugar
  • 50g ground almonds
  • 1 tsp sea salt flakes
  • butter or vegetable oil for greasing
  1. Grease 6 ramekins or oven proof dishes and set aside. Preheat oven to 170°C.
  2. Place the chocolate and butter in a bowl and set over a saucepan half filled with simmering water, making sure the water doesn’t touch the bowl. Allow the chocolate and butter to melt and stir together.
  3. Whisk the eggs, egg yolks and sugar together for 4 minutes, until pale and thick. Fold in the chocolate mixture, ground almonds and sea salt.
  4. Spoon the mixture into the prepared ramekins and set aside or refrigerate until ready to cook.
  5. When you are ready to serve, bake the puddings for 12-14 minutes, until raised a little but still soft in the middle.

Almond Tuiles

  • 30g water
  • 30g honey
  • 110g butter
  • 115g icing sugar
  • 25g plain flour
  • 60g slivered almonds, toasted
  1. Preheat oven to 160°C.
  2. Heat honey and water in a small pot over a medium heat until the honey has melted.
  3. Sift the icing sugar and flour into the liquid mixture and stir well to incorporate.
  4. Add the slivered almonds and stir well.
  5. Place the tuile mixture in the fridge to cool for about 20 minutes.
  6. Line a baking tray with baking paper.
  7. Using a teaspoon measure, take out one teaspoon of the mixture at a time and roll in your hands to create a small ball.
  8. Place 6 – 8 balls of mixture on the baking tray, leaving room for them to spread as they cook.
  9. Bake in the oven for 10 minutes or until a deep amber colour.
  10. Remove from the oven and allow to cool.
  11. If you’ve managed to create perfect tuile circles, well done! If not, use a cookie cutter to cut out 5cm circles. Or you can snap the tuile into shards instead.
  12. Allow the tuiles to cool completely before serving. If not serving immediately, place in an airtight container until ready to serve.

To Serve:

  • Self-Saucing Chocolate puddings
  • Earl Grey Ice Cream
  • Almond Tuiles
  • 1 lemon
  1. While baking your puddings as described above, use a spoon dipped in warm water to make six quenelles of ice cream, or you could use an ice cream scoop instead.
  2. Once the puddings are ready, use a microplane to grate a pinch of lemon zest over the pudding.
  3. Top with a quenelle/scoop of ice cream.
  4. Add the Almond Tuile and serve immediately.

Anzac Biscuits 3 ways

Anzac Biscuit Ice Cream Sandwich

Anzac Biscuits 3 ways

Today is Anzac Day in Australia and New Zealand, a day to honour the men and women of the armed forces of our countries. One of the most famous of Australian foods is the humble Anzac biscuit, which had its origins in World War 1. The biscuits were sent to soldiers overseas and were designed to keep well during transit. These biscuits are still very popular today due to their chewy texture and slightly caramel taste.

We decided to bake a batch to celebrate the holiday. Then after watching Chef’s Table on Netflix we were inspired by Momofuku Milk Bar’s Christina Tosi to try infusing the flavour of the biscuit in an ice cream. Then we went one step further and turned the biscuits and ice cream into an ice cream sandwich! These are the resulting recipes, and it’s up to you how far along the journey you travel. You could just make the Anzac biscuits, or continue on to make the ice cream, or the ice cream sandwiches.

The biscuit recipe makes about 28 biscuits and you only need 10 of these for the ice cream recipe, so you’ll have plenty of delicious Anzac biscuits to share with friends and family (or make two batches and take some to work!)

Anzac Biscuits:

  • 150g plain flour
  • 165g caster sugar
  • 100g rolled oats
  • 90g desiccated coconut
  • 125g unsalted butter
  • 90g golden syrup
  • ½ tsp bicarbonate of soda (baking soda)
  • 1 Tbsp boiling water
  1. Preheat the oven to 180° Line 2 large baking trays with baking paper.
  2. Sift the flour into a large bowl, and stir in the other dry ingredients. Make a well in the centre of the mixture.
  3. Place the butter and golden syrup in a small saucepan over a low heat, stirring until the butter has melted and the mixture is well combined. Remove from the heat. Dissolve the bicarbonate of soda in the boiling water and immediately add to the butter mixture. Add the mixture to the dry ingredients and mix well with a wooden spoon.
  4. Roll level tablespoons of the mixture into balls and place on the prepared trays, leaving room for each to spread as it cooks. Flatten each ball slightly with the bottom of a glass or your fingers.
  5. Bake for 15-20 minutes until golden brown. The biscuits will still be soft to the touch. Leave on the tray for 5 minutes to crisp up before transferring to a wire rack to cool.

Anzac Biscuit Ice Cream:

  • 10 Anzac biscuits
  • 250ml (1 cup) full cream milk
  • 3 Tbsp (60 ml) golden syrup
  • 5 egg yolks, lightly whisked
  • 375ml thickened (whipping) cream
  1. Using a mortar and pestle or a food processor, break the biscuits apart into crumbs. Place half of the crumbs into a mixing bowl and set the other half aside.
  2. Warm the milk in a saucepan until just simmering. Pour the milk into the mixing bowl with the biscuit crumbs and stir well. Allow to steep for an hour. Strain the mixture through a fine sieve back into the saucepan, wringing out all the liquid from the crumbs. Discard the solids. Add the golden syrup to the saucepan and bring the milk mixture back to a simmer, stirring well to combine.
  3. Place the egg yolks in a mixing bowl. Pour the warm milk mixture in a steady stream into the yolks, whisking continuously so the eggs don’t curdle. Pour the mixture back into the saucepan, stirring continuously, and cook over a low heat until the mixture thickens. The mixture is ready once it is thick enough to coat the back of a wooden spoon. Set aside for 10 minutes to cool, then refrigerate for at least 2 hours, or overnight.
  4. Churn the mixture in an ice cream maker to the manufacturer’s instructions. Just before the ice cream is set, add half of the remaining biscuit crumbs and stir through the ice cream. Keep the other half for garnishing when serving.
  5. Transfer the ice cream to a container, cover and freeze for at least an hour to set.
  6. Serve a few scoops of the ice cream in a small bowl, covered with a dusting of the reserved biscuit crumbs.

Anzac Biscuit Ice Cream Sandwich:

  • 2 Anzac biscuits
  • 1 scoop Anzac Biscuit Ice Cream

Take a scoop of ice cream and place on the flat side of an Anzac biscuit. Add another biscuit to the top, flat side against the ice cream and gently press together. Smooth out the edges of the ice cream filling with the flat side of a knife and serve immediately.