Boozy chocolate fondants with rum and raisin ice-cream

Pair surprise Christmas puddings with super-gourmet sour cream ice-cream.

Australian Good Taste

Photography by Jeremy Simons

• Ingredients

• 300g 70% cocoa dark chocolate, coarsely chopped
• 275g unsalted butter, chopped
• 2 tbs dark rum
• 6 eggs
• 140g (2/3 cup) caster sugar
• 75g (1/2 cup) plain flour, sifted
• 85g (1/2 cup) natural almonds, toasted
• 215g (1 cup) caster sugar, extra
• 80ml (1/3 cup) water
• Cocoa powder, to dust

Rum & raisin ice-cream

• 375ml (1 1/2 cups) milk
• 155g (3/4 cup) caster sugar
• 1 tsp vanilla bean paste
• 170g (1 cup) raisins
• 80ml (1/3 cup) dark rum
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbs caster sugar, extra
• 600g sour cream

• Method

1. Step 1
   To make the rum & raisin ice-cream, stir milk, sugar and vanilla bean paste in a saucepan over medium-low heat for 2-3 minutes or until the sugar dissolves. Transfer to a bowl. Set aside for 30 minutes to cool.
2. Step 2
   Meanwhile, stir the raisins, rum, cinnamon, nutmeg and extra sugar in a saucepan over medium-low heat for 1-2 minutes or until the sugar dissolves. Simmer for 1-2 minutes or until the liquid is absorbed. Set aside to cool completely.
3. Step 3
   Add half the sour cream to the milk mixture and whisk to combine. Whisk in remaining sour cream until smooth. Pour into a 22cm square cake pan. Cover the surface with plastic wrap. Place in the freezer for 1 hour 30 minutes or until just firm around edges. Process in a food processor until smooth. Return to pan. Cover surface with plastic wrap. Place in the freezer for 1 hour or until firm. Process until smooth. Fold in raisin mixture. Return to pan. Cover surface. Place in the freezer for 6 hours or until firm.
4. Step 4
   Grease and line ten 160ml (2/3-cup) ramekins. Stir the chocolate, butter and rum in a saucepan over low heat for 5 minutes or until melted and smooth. Set aside for 20 minutes to cool.
5. Step 5
   Use an electric beater to beat the eggs and sugar in a bowl for 8 minutes or until thick and pale. Fold in the chocolate mixture. Fold in the flour until just combined. Divide among the prepared ramekins. Place in the fridge for 2 hours or until firm.
6. Step 6
   While the puddings are chilling, line a baking tray with baking paper. Spread over almonds. Stir extra sugar and water in a saucepan over low heat for 8-10 minutes or until sugar dissolves. Bring to a simmer. Cook, without stirring, for 20-22 minutes or until dark golden. Pour over almonds. Set aside to set. Break into shards.
7. Step 7
   Preheat oven to 200°C. Bake the puddings on a tray for 12-14 minutes or until just set. Cool in the ramekins for 5 minutes. Carefully turn onto plates. Dust with cocoa powder. Serve with ice-cream and toffee shards.
   Australian Good Taste - December 2012 , Page 94
   Recipe by Katrina Woodman