A special thanks to Teresa Ulyate from Cupcakes and Couscous for developing this decadent winter warmer pudding for us.
These rich, dense brownie puddings are served with a creamy no-churn coffee ice cream. (And who doesn’t love having their own individual pudding!) They are sure to cure those chocolate cravings this winter.
For the ice cream:
4 tsp good quality instant coffee
4 tsp boiling water
2 cups single cream
1 x 385g tin condensed milk
For the brownie puddings:
6 x 200ml ramekins/ mini pie dishes
120g Montagu Pitted Prunes, chopped
boiling water for soaking
125g dark chocolate
3 large eggs
280g castor sugar
35g cocoa powder
1.) To make the ice cream: Combine the instant coffee and water together in a small bowl. Set aside to cool.
2.) Whip the cream until stiff. Add the cooled coffee and condensed milk and whip again until creamy and smooth. Tip the mixture into a freezer proof container and freeze overnight.
3.) Heat the oven to 180ºC and lightly grease the ramekins.
4.) Place the chopped prunes in a small bowl. Cover with boiling water and leave to soak for 5 minutes. Drain and set aside.
5.) Place the butter and dark chocolate in a small saucepan. Stir over a low heat until melted and combined. Remove from the heat and set aside.
6.) Whisk the eggs and castor sugar together for 2 minutes until pale and thick. Whisk in the melted chocolate mixture.
7.) Sift the ﬂour and cocoa into the mixture and fold in gently. Lastly, fold in the prunes.
8.) Divide the mixture between the six ramekins. Arrange the ramekins on a tray and bake for 25-35 minutes. (A shallow pie dish should take 25 minutes, deeper ramekins may take longer.) The puddings should have a thin crust on top and be slightly soft in the centre but not runny.
9.) Let the puddings stand for 10 minutes. Top each pudding with a scoop of coffee ice cream, serve and enjoy.