Andrew MacKenzie's steamed chocolate pudding recipe is served with a smooth and comforting malt ice cream, as well as an intensely rich espresso and chocolate sauce - perfect accompaniments to this light-as-air sponge.
To begin, make the malt ice cream. Add the cream, ice cream stabiliser and malt extract to a pan and heat until just simmering
500g of whipping cream
2.5g of ice cream stabiliser, preferably Cremador
50g of malt extract
2
While the cream mixture is coming to a simmer, whisk together the egg yolks and sugar until pale and thick. Once simmering, remove the cream from the heat and slowly pour over the yolks, whisking continuously to combine
Return the mixture to the pan and cook over a low-medium heat, stirring constantly, until the mixture has thickened slightly and can coat the back of a spoon (or reaches 75-80˚C). As soon as it reaches this stage, remove from the heat, pass through a fine strainer and allow to cool before churning in an ice cream maker
4
To make the sponge, cream together the butter and icing sugar until pale and fluffy. In a separate bowl, whisk together the whole eggs, yolks and milk until well-combined. Slowly add the egg mixture to the creamed butter and sugar, stirring to incorporate
Brush 8 dariole moulds with softened butter, then divide the sponge mix evenly into the base of each mould
7
Prepare 8 small squares of foil, brushing 1 side with melted butter to prevent the top of the sponge from sticking. Wrap each mould tightly with the foil lids and place in an oven set to 100% steam for approximately 1 1/2 hours. Alternatively, use a regular steamer, ensuring the pan does not boil dry during cooking
8
To make the sauce, add the butter and chocolate to a heatproof bowl and set over a pan of gently simmering water, making sure that the bowl does not touch the surface of the water. Stir until the chocolate is smooth and melted, then mix in the espresso and cacao powder
Meanwhile, add the cream to a pan and bring to the boil. Remove from the heat, whisk the hot cream into the chocolate sauce then whisk in the sugar
800ml of cream
100g of sugar
10
To serve, turn the warm sponges out of the dariole moulds onto individual plates and generously drizzle over the warm chocolate sauce. Add a quenelle of the malt ice cream and serve immediately
Cooking out of The East Sussex National Hotel, chef Andrew MacKenzie has an embarrassment of riches at his disposal – and few have made as much of the opportunity.
