Honey Spice Chocolate Pudding with White Chocolate and Coconut Ice Cream
Honey Spice Chocolate Pudding with White Chocolate and Coconut Ice Cream

Honey Spice Chocolate Pudding with White Chocolate and Coconut Ice Cream

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Honey Spice Chocolate Pudding with White Chocolate and Coconut Ice Cream
Honey Spice Chocolate Pudding with White Chocolate and Coconut Ice Cream

Ingredients

What you need
225g CADBURY Baking White Chocolate Melts
395g can sweetened condensed milk
600ml cream
1 cup toasted desiccated coconut
125g butter, softened
2/3 cup brown sugar
¼ cup honey
3 eggs, lightly beaten
1½ cups SR flour
¼ cup CADBURY BOURNVILLE Cocoa
¼ teaspoon cinnamon
Pinch allspice
¼ cup milk
Dark chocolate sauce, optional, for serving

Honey Spice Chocolate Pudding with White Chocolate and Coconut Ice Cream

Search results for Honey Spice Chocolate Pudding with White Chocolate and Coconut Ice Cream
Rating:
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40 minutes
Medium
8 Servings

Ingredients

What you need
225g CADBURY Baking White Chocolate Melts
395g can sweetened condensed milk
600ml cream
1 cup toasted desiccated coconut
125g butter, softened
2/3 cup brown sugar
¼ cup honey
3 eggs, lightly beaten
1½ cups SR flour
¼ cup CADBURY BOURNVILLE Cocoa
¼ teaspoon cinnamon
Pinch allspice
¼ cup milk
Dark chocolate sauce, optional, for serving

Method

1. COMBINE the chocolate and condensed milk in a small saucepan and stir over a low heat until melted and combined. Transfer to a mixer bowl and chill in the freezer for 15 minutes.
2. BEAT the chocolate mixture with an electric mixer until smooth. Add the cream and beat until thick and creamy. Fold through the coconut then spoon the mixture into a freezer proof container. Cover and freeze for 4 hours or overnight.
3. CREAM together the butter, sugar and honey until light and fluffy. Gradually add the eggs, beating well between each addition. Fold in the sifted flour, cocoa and spices with the milk until smooth.
4. SPOON the mixture into a greased base paper lined 2 litre capacity pudding basin. Cover with lid or greased foil and secure with string, if necessary. Place on an upturned saucer in the base of a large saucepan or boiler. Pour boiling water into the saucepan so that it comes halfway up the sides of the basin. Cover the saucepan with a tight-fitting lid and steam for 1½–1¾ hours, topping up water as required. Serve warm with scoops of the White Chocolate and Coconut Ice Cream and chocolate sauce.
This spicy chocolate pudding is extra delicious with its white chocolate & coconut ice cream…

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