Steamed Chocolate Puddings with Honeycomb Custard
Serves 6
Melted butter, for greasing
180g unsalted butter, chopped
3/4 cup caster sugar
3 eggs
200g block milk chocolate with nougat bits
1 1/3 cups plain flour
1/3 cup cocoa
1 tsp baking powder
100ml milk
Honeycomb Custard:
1 cup milk
1 cup cream
4 egg yolks
1/3 cup caster sugar
1 tsp cornflour
50g chocolate-coated honeycomb bar
1. Preheat the oven to 180°C. Brush 6 x 1-cup ovenproof moulds with melted butter. Line the base of each mould with a small round of baking paper. Put the unsalted butter and caster sugar in a large bowl and beat with electric beaters until pale and creamy. Add the eggs one at a time, beating well after each addition.
2. Roughly chop the milk chocolate and add to the butter mixture. Sift the flour, cocoa and baking powder into the butter and chocolate mixture. Add the milk and mix with a wooden spoon until well combined. Divide the mixture between the six moulds. Put the moulds in a baking dish part-filled with 2cm of water. Cover baking dish with foil. Bake the puddings for 45 minutes or until a skewer inserted into the centre comes out clean.
3. To make Honeycomb custard: Pour the milk and cream into a heavy-based medium pan and place over a low heat. Bring to a simmer but do not boil. Whisk the egg yolks, caster sugar and cornflour in a large bowl until mixture has thickened and turned pale. Slowly add the hot milk mixture, while whisking to combine. Return to the pan.
4. Place the pan over a low heat. Stir constantly with a wooden spoon until mixture has thickened and will coat the back of a silver spoon. Transfer to a large bowl and set aside to cool slightly. Remove foil from the baking dish. Allow puddings to cool for 5 minutes before turning out onto individual plates. Roughly chop the honeycomb bar and stir through the custard. Pour immediately over the chocolate puddings.