Chocolate and Sloe Gin Pudding Recipe

Chocolate, juniper and sloe gin pudding with damson ripple ice cream

Dessert
medium
4
1 hour 15 minutes, plus churning and freezing time

PT1H15M

James Mackenzie's chocolate and sloe gin pudding makes a truly indulgent dessert for the cooler months. A vanilla ice cream, with a vibrant and tangy damson purée rippled through it, tops this decadent chocolate pudding.

Discover more:

Share recipe

Related recipes

Honeycomb sundae with lemon caramel and caramelised pecans

Sally Abé

Honeycomb ice cream sundae

Louise Robinson

Damson gin

The Kitchen with Great British Chefs

Damson crumble with hazlenut and khorasan topping

Damson crumble with hazelnut and khorasan topping

The Kitchen with Great British Chefs

Salted caramel sundae with butterscotch popcorn

Louise Robinson

Ingredients

print recipe

shopping List

Metric

Imperial

Chocolate pudding

250g of dark chocolate
2 eggs
125g of sugar
125g of butter
50g of cocoa powder
40g of plain flour
1 tbsp of cornflour
1/2 tsp juniper berries, ground
2 tbsp of sloe gin

Damson ripple ice cream

300g of damsons
200g of sugar
100ml of water
6 egg yolks
125g of sugar
250ml of whole milk
250ml of double cream
1 vanilla pod, or 2-3 drops of essence

print recipe

shopping List

Ice cream maker
Ramekins

Begin by preparing the ice cream base. Combine the milk and double cream in a saucepan. Split the vanilla pod and scrape out to separate the seeds. Add both the seeds and remaining pod to the pan and place over a medium heat

250ml of whole milk
250ml of double cream
1 vanilla pod, or 2-3 drops of essence

While the cream mixture is on the heat, whisk together the egg yolks and sugar until pale and creamy in texture. Once the cream mixture comes to the boil, remove from the heat and pour slowly onto the egg yolks, continuously whisking until all of the ingredients are thoroughly combined

6 egg yolks
125g of sugar

Return the mixture to the saucepan and place over a low-medium heat. Stir continuously until the mixture thickens slightly to coat the back of a wooden spoon or spatula (80˚C). Remove from the heat immediately and pass through a fine strainer into a bowl to cool, stirring occasionally. Refrigerate until required

To make the damson fool, add the damsons, sugar and water to a pan and bring to the boil. Place a lid on the pan, simmer for 10 minutes and remove from the heat

300g of damsons
200g of sugar
100ml of water

Pass the mixture through a sieve into a bowl, allow to cool then chill in the fridge until ready to churn the ice cream

Churn the ice cream base in an ice cream maker. Once thickened, fold in the damson purée. Continue to churn until combined and keep in the freezer until required

For the chocolate puddings, whisk together the eggs and sugar until pale and fluffy. Meanwhile, melt the chocolate and butter together in a bain-marie or microwave

2 eggs
125g of sugar
250g of dark chocolate
125g of butter

Once melted, add the chocolate and butter mixture to the eggs and whisk together. Add the dry ingredients, fold in gently, then stir in the sloe gin

50g of cocoa powder
40g of plain flour
1 tbsp of cornflour
1/2 tsp juniper berries, ground
2 tbsp of sloe gin

Transfer either to individual ramekins or to 1 large oven dish. Set aside

Preheat the oven to 180°C/gas mark 4

Cook the puddings in the oven for 5-10 minutes, depending on the size of dish that you are using - the puddings should be soft in the centre with a nice crust on the outside. Dust with cocoa powder and serve immediately with a scoop of the ice cream

Discover more:

Share recipe

James Mackenzie

Behind every strong man there’s a strong woman and never has that maxim rung truer than at the Michelin-starred Pipe and Glass, where talented chef-proprietor James Mackenzie resides with his equally capable front-of-house wife, Kate.