Toblerone brownie pudding with honey nougat ice-cream

serves / 8 prep / 30 minutes cook / 25 minutes

Ingredients

1 1⁄2 cups caster sugar 3 eggs

2 tsp vanilla essence 1⁄3 cup plain flour 1⁄2 cup cocoa powder 200g butter, melted 200g Toblerone chocolate bar

HONEY NOUGAT ICE-CREAM:

2 litres vanilla ice-cream 2 tbsp honey

2 x 40g packets almond nougat, chopped

1. Make honey nougat icecream: Transfer ice-cream to a large bowl, reserving container. Stand at room temperature for 10 minutes or until starting to soften. Fold in honey and nougat. Return ice-cream to container, levelling top with a spatula to compact. Cover. Freeze overnight or until firm.

2. Preheat oven to 180C/160C fan-forced. Lightly grease a 5cm-deep, 22cm round (base), 6-cup capacity ceramic ovenproof dish (see note).

3. Using an electric mixer, beat sugar and eggs for 10 minutes or until thick and creamy. Add vanilla. Beat until just combined. Sift flour and cocoa together. Add to egg mixture. Beat on low speed until just combined. Add butter. Beat on low speed until just combined. Pour into prepared dish.

4. Break 3⁄4 of the Toblerone into triangles. Press into mixture in dish. Smooth top to cover triangles. Bake for 25 minutes or until edges are just firm to touch. Stand for 10 minutes.

5. Thinly slice remaining Toblerone. Serve pudding warm with ice-cream and sliced Toblerone.

NOTE: Try to use a dish as close to these specifications as possible. Cooking time will vary otherwise.