Try pudding on the Ritz
Planning your next dinner party? Impress your family and friends with these fancy pants desserts
Toblerone brownie pudding with honey nougat ice-cream
You will need to start this recipe a day ahead.
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 tbs honey 2 x 40g packets almond nougat, chopped
Method HONEY NOUGAT ICE-CREAM:
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. PUDDING: Preheat oven to 180C/160C fan-forced. Lightly grease a 5cm-deep, 22cm round (base), 6-cup capacity ceramic ovenproof dish. 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. 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. Thinly slice remaining Toblerone. Serve pudding warm with ice-cream and sliced Toblerone. Recipe by: Kim Coverdale Photo by: Guy Bailey
Gluten-free chocolate cake SERVES: 12
Ingredients 50g raw cacao powder, plus extra to sprinkle 1⁄2 cup boiling water 1 cup caster sugar 150g coconut oil, melted, cooled 3 eggs, at room temperature 150g macadamia meal 1⁄2 tsp bicarbonate soda Pinch salt Berries, to serve
Preheat oven to 170C or 150C fan-forced. Grease and line base and sides of a 22cm springform pan with baking paper. Combine cacao and boiling water in a small bowl. Cool slightly. Meanwhile, using an electric mixer with the paddle attachment, beat sugar, coconut oil and eggs for 3 minutes or until smooth and thickened. Combine macadamia meal, bicarbonate and salt in a bowl. With motor on low speed, beat cacao mixture through egg mixture. Add almond mix- ture and stir until combined. Spoon batter into prepared pan and bake for 40–45 minutes or until a crust has formed but cake is still slightly wobbly in centre. Stand pan on a wire rack for 10 minutes. Remove sides of pan and stand to cool completely. Remove base of pan. Chill cake before serving. Sprinkle with extra cacao and serve with berries. Recipe by: Lucy Nunes Photo by: Guy Bailey
DECADENT DESSERTS: Toblerone brownie pudding with honey nougat ice-cream (above) and gluten-free chocolate cake (below).