Chocolate, juniper and sloe gin pudding with damson ripple ice cream

by James Mackenzie
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servings 4
1 hour 15 minutes

Ingredients

Chocolate pudding

  • 250g of dark chocolate
  • 2 eggs
  • 125g of sugar
  • 125g of butter
  • 50g of cocoa powder
  • 40g of plain flour
  • 1 tbsp of cornflour
  • 1/2 tsp juniper berries, ground
  • 2 tbsp of sloe gin

Damson ripple ice cream

  • 300g of damsons
  • 200g of sugar
  • 100ml of water
  • 6 egg yolks
  • 125g of sugar
  • 250ml of whole milk
  • 250ml of double cream
  • 1 vanilla pod, or 2-3 drops of essence

Method

1
Begin by preparing the ice cream base. Combine the milk and double cream in a saucepan. Split the vanilla pod and scrape out to separate the seeds. Add both the seeds and remaining pod to the pan and place over a medium heat
  • 250ml of whole milk
  • 250ml of double cream
  • 1 vanilla pod, or 2-3 drops of essence
2
While the cream mixture is on the heat, whisk together the egg yolks and sugar until pale and creamy in texture. Once the cream mixture comes to the boil, remove from the heat and pour slowly onto the egg yolks, continuously whisking until all of the ingredients are thoroughly combined
  • 6 egg yolks
  • 125g of sugar
3
Return the mixture to the saucepan and place over a low-medium heat. Stir continuously until the mixture thickens slightly to coat the back of a wooden spoon or spatula (80˚C). Remove from the heat immediately and pass through a fine strainer into a bowl to cool, stirring occasionally. Refrigerate until required
4
To make the damson fool, add the damsons, sugar and water to a pan and bring to the boil. Place a lid on the pan, simmer for 10 minutes and remove from the heat
  • 300g of damsons
  • 200g of sugar
  • 100ml of water
5
Pass the mixture through a sieve into a bowl, allow to cool then chill in the fridge until ready to churn the ice cream
6
Churn the ice cream base in an ice cream maker. Once thickened, fold in the damson purée. Continue to churn until combined and keep in the freezer until required
7
For the chocolate puddings, whisk together the eggs and sugar until pale and fluffy. Meanwhile, melt the chocolate and butter together in a bain-marie or microwave
  • 2 eggs
  • 125g of sugar
  • 250g of dark chocolate
  • 125g of butter
8
Once melted, add the chocolate and butter mixture to the eggs and whisk together. Add the dry ingredients, fold in gently, then stir in the sloe gin
  • 50g of cocoa powder
  • 40g of plain flour
  • 1 tbsp of cornflour
  • 1/2 tsp juniper berries, ground
  • 2 tbsp of sloe gin
9
Transfer either to individual ramekins or to 1 large oven dish. Set aside
10
Preheat the oven to 180°C/gas mark 4
11
Cook the puddings in the oven for 5-10 minutes, depending on the size of dish that you are using - the puddings should be soft in the centre with a nice crust on the outside. Dust with cocoa powder and serve immediately with a scoop of the ice cream