Self-saucing chocolate and sherry pudding with quince and quince and sherry ice-cream – Gourmet Traveller
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Australian Gourmet Traveller recipe for self-saucing chocolate and sherry pudding with quince and quince and sherry ice-cream.
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Cooking tools:
- Ice cream maker
- Blender
- Baking dish
- Sifter
- Skewer
- Saucepan
- Wooden spoon
- Whisk
- Mixing bowl
- Oven
- Stove
- Freezer
- Refrigerator
- Aluminum foil
- Spoon
- Measuring cup
Ingredients
- 150 gm softened butter
- 400 gm brown sugar
- 2 eggs
- 250 gm self-raising flour (1 2/3 cups)
- ¼ tsp baking powder
- 80 gm Dutch-process cocoa
- 250 ml milk (1 cup)
- 80 ml oloroso sherry
- 140 gm chocolate buttons (70% cocoa solids)
- Poached quince
- 800 gm caster sugar
- 5 quince, quartered, trimmings reserved
- 1 vanilla bean, split and seeds scraped
- 1 cinnamon quill
- Quince and sherry ice-cream
- 50 ml oloroso sherry
- 500 ml milk (2 cups)
- 6 egg yolks
- 200 gm caster sugar
- 400 ml pouring cream
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