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Boozy chocolate fondants with rum and raisin ice-cream
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Prep Time:
45 minutes
Cook Time:
60 minutes
Total Time:
105 minutes
Serve Christmas puddings with decadent sour cream ice cream.
Ingredients:
  • 300g 70% cocoa dark chocolate, coarsely chopped
  • 275g unsalted butter, chopped
  • 40.00 ml 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
  • 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
  • 1.25 gm ground cinnamon
  • 0.63 gm ground nutmeg
  • 20.00 gm caster sugar, extra
  • 600g sour cream
Instructions:
  • Combine milk, sugar, and vanilla bean paste in a saucepan. Heat over medium-low heat until sugar dissolves, about 2-3 minutes. Pour mixture into a bowl and let it cool for 30 minutes.
  • Combine raisins, rum, cinnamon, nutmeg, and extra sugar in a saucepan over medium-low heat. Stir for 1-2 minutes until the sugar dissolves and simmer for an additional 1-2 minutes until the liquid is absorbed. Let it cool completely before using.
  • Combine half of the sour cream with the milk mixture by whisking until smooth. Gradually whisk in the remaining sour cream until the mixture is silky. Transfer the mixture into a 22cm square cake pan and cover the surface with plastic wrap. Freeze for 1 hour and 30 minutes until it is slightly firm around the edges. Blend in a food processor until creamy, then return it to the pan and cover the surface with plastic wrap. Freeze for an additional hour until completely firm. Blend again until smooth, then gently mix in the raisin mixture. Return the mixture to the pan, cover the surface, and freeze for 6 hours until solid.
  • Prepare ten 160ml (2/3-cup) ramekins by greasing and lining them. In a saucepan over low heat, mix the chocolate, butter, and rum until melted and smooth, about 5 minutes. Allow to cool for 20 minutes.
  • Beat eggs and sugar with an electric beater until thick and pale, about 8 minutes. Gently fold in chocolate mixture, then fold in flour just until combined. Divide into ramekins and chill in the fridge for 2 hours until firm.
  • 1. As the puddings chill, prepare a baking tray lined with baking paper and evenly spread the almonds over it. 2. In a saucepan, combine the extra sugar and water over low heat, stirring occasionally, until the sugar dissolves. Allow it to come to a simmer. 3. Without stirring, let it cook for 20-22 minutes until it turns a dark golden color. 4. Carefully pour the mixture over the almonds and let it cool and harden. 5. Once set, break it into beautiful shards to garnish your dish.
  • Preheat your oven to 200°C. Bake the puddings on a tray for 12-14 minutes until they are just set. Let them cool in the ramekins for 5 minutes, then gently turn them onto plates. Sprinkle with cocoa powder and serve with ice-cream and toffee shards.

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