With extra brownie points. An all-star squad of three puddings in one!
(1 votes)
Cook: 1 Hour
Serves: 12
Price: 38p per serving
Nutritional Information
Each 83g serving contains
Energy
1042kj
249kcal
1042kj
249kcal
12%
Fat
10g
10g
Med
14%
14%
Saturates
6.1g
6.1g
Med
31%
31%
Sugars
32.4g
32.4g
High
36%
36%
Salt
0.17g
0.17g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
1255kj/300kcal
Typical energy values per 100g:
1255kj/300kcal
Ingredients
65g butter, cut into small pieces, plus extra for greasing
65g Extra Special Dominican Republic 70% Cocoa Solids Dark Chocolate
1 large egg, plus whites of 3 large eggs
260g caster sugar
40g plain flour
15g cocoa
40g Chosen by you Great To Bake White Chocolate Drops
400g Asda Vanilla Ice Cream
50g Extra Special Raspberry Conserve
100g fresh or frozen raspberries
Method
1
Preheat the oven to 180C/ 160C Fan/Gas 4. Grease and line the base of a 19cm shallow, round cake tin. Melt the chocolate and butter in a bowl set over a pan of boiling water – don’t let the bowl touch the water.
2
In another bowl, whisk the egg and 85g caster sugar until pale and doubled in volume. Fold in the melted chocolate mixture. Sift the flour and cocoa over the top and add the white chocolate drops. Fold in until just evenly mixed.
3
Put in the cake tin and bake for 20-25 mins. Turn out to cool on a wire rack.
4
While the brownie bakes, make an ice cream dome. Line a 1L pudding basin with clingfilm and half-fill with the ice cream. Press it down lightly, but not too hard, or the air will get knocked out of it. Put in the freezer.
5
When the brownie has cooled, heat the oven to 220C/200C Fan/Gas 7. Put the cake on a baking tray and spread the conserve in the middle, leaving a 3cm border around the edges. Top with the raspberries.
6
Put the egg whites in a clean bowl and whisk until they form stiff peaks. Add the sugar 1tbsp at a time, whisking well each time.
7
Put the ice cream on the raspberries and then cover it all with the meringue. Bake for 5 mins until the meringue is tinged golden-brown on the outside but ice cream is still frozen. Serve immediately.