It’s been on the menu at the Pipe and Glass virtually since day one, with the flavourings and ice creams changing with the seasons. This version is a firm favourite of both mine and of our customers, and uses all the delicious elements of a caramel millionaire’s shortbread. We like to serve it with a salted burnt butter ice cream, but it’s equally good served with a cinder toffee ice cream.
Ingredients: Serves 4
For the Pudding:
250g dark chocolate
125g sugar
2 eggs
125g butter
50g cocoa powder
40g plain flour
1 tbsp cornflour
Shortbread
100g butter
50g caster sugar
100g plain flour
50g cornflour
salt (pinch of)
½ vanilla pod (seeds of)
Filling
1 tin Carnation caramel
To Serve
200g cinder toffee ice cream
sea salt flakes (to sprinkle)
cocoa powder (to dust)
4 ramekins or 1 large dish
Method
For The Shortbread
- Place all the ingredients in a mixer and combine well to form a dough. Wrap in cling film, rest for at least 30 minutes.
- Preheat the oven to 180oC (fan).
- Roll the dough on a lightly floured surface to 1cm thick. Place on a non-stick baking sheet and bake for 6-10 minutes. Leave to cool.
For The Chocolate Pudding
- Whisk the sugar and eggs together until fluffy and white. Melt the chocolate and butter together over a bain-marie or in a microwave. Once melted, add the chocolate mix to the egg mix and whisk together.
- Gently fold the dry ingredients into the chocolate mixture. Spoon the mixture into individual ramekin dishes or an ovenproof dish and put to one side.
To Serve
- Preheat the oven to 180oC (fan).
- Bake the chocolate mixture for 5-10 minutes, depending on the size of the dish you are using. The pudding should be soft in the middle and crusty on the surface.
- Place the Carnation caramel into a squeezy sauce bottle. Inject a little caramel into the cooked pudding to create little pockets of runny caramel inside the warm pudding. Dust with cocoa powder.
- Break the biscuits over the top of the pudding to give a crunchy topping. Serve with a scoop of cinder toffee ice cream topped with a little more caramel sauce and a pinch of sea salt flakes.