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Chocolate cardamom pudding with chai ice-cream
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Prep Time:
40 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Award-winning chocolate pudding with a delightful Indian twist.
Ingredients:
  • 257.50 gm whole milk
  • 200g caster sugar
  • 505.00 gm cream
  • 2 eggs
  • 7 egg yolks
  • 2 cinnamon sticks
  • 6 cardamom pods
  • 6 cloves
  • 4 dried black peppercorns
  • 1 thumb-sized piece fresh ginger
  • 40.00 ml loose leaf black tea
  • 1 tsp ground cardamom100g dark chocolate, chopped
  • 50g butter
  • 30.00 ml plain flour
Instructions:
  • In a saucepan, combine milk and 150g sugar. Add cinnamon, cardamom pods, cloves, peppercorns, and ginger. Bring to a boil, then simmer over low heat for 2 to 3 minutes until sugar dissolves.
  • Combine the cream and 6 egg yolks in a jug. Pour this into the milk mixture and stir continuously until the mixture thickens to perfection.
  • Combine the tea, turn off the heat, cover, and let it infuse for 20 minutes. Strain the mixture, chill in the fridge, then transfer to an ice-cream maker and freeze as per the manufacturer's instructions.
  • Prepare two 200ml metal pudding moulds by greasing them. Preheat the oven to 180 degrees.
  • Melt chocolate and butter together. In a separate bowl, use an electric beater to whip the eggs, egg yolk, and sugar until thick.
  • Combine the chocolate mixture with the beaten eggs, then gently mix in the flour and ground cardamom. Transfer the mixture to molds and bake for 12-15 minutes, until the top is firm while the center remains soft. Let it cool in the molds for 2 minutes before unmolding. Serve with a scoop of ice-cream.

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