Muscat and chocolate have always been a perfect match, as are Topaque and caramel/honey flavoured desserts. These puddings are heart-stoppingly rich and are sure to impress with the molten flow of muscaty berry jam once cracked.
I got the idea for this recipe from the back label of Willies "Madagascan Black, 100% Sambirano Cacoa". It's a high quality cacoa and gives this pudding a really rich flavour. You could use high quality dark chocolate if you prefer.
This recipe makes 2 x 200ml ramekins but you could make 4 x 100ml ramekins or just double the recipe if you need.
Hope you enjoy it! Cheers, Natasha Killeen
Drunken Muscaty Jam:
- 2 cups fruit (I used 1 cup fresh rhubarb, 1 cup frozen mixed berried)
- at least 1 to 2 cups S&K Muscat (try Rutherglen Muscat or bulk Muscat)
Molten Muscat Puds:
- 90g high quality cacoa (try to source 100% cacoa or you could use high quality dark chocolate)
- 75g butter
- 2 eggs
- 90g catser sugar
- 2 teaspoons S&K Muscat
- 20g almond meal
- Firstly, make the Drunken Muscaty Jam. In a non-stick frying pan, place 2 cups of fruit (rhubarb and berries go very well with the flavours of muscat) and 1 cup of muscat. Slowly simmer for about 10 minutes, stirring regularly. You may need to add an additional cup of muscat over this time. It is finished when the fruit is dark, stewed, sweet and thick.
- Melt the cacoa and butter in a bowl over a saucepan of boiling water.
- In a separate bowl, beat the eggs, caster sugar and 2 teaspoons of muscat for about 1-2 minutes or until it is thick and creamy.
- Pour the egg mixture into the melted chocolate and add the almond meal. Combine well.
- Carefully pour into two very well greased 200ml ramekins. Place a dollop of the stewed fruit in the middle of the mixture.
- Place in a preheated, fan forced oven at 170ºC for 12-15 minutes. See below for timing recommendations.
- Serve immediately with double cream or icecream and leftover muscaty jam
- Splash some muscat over the pudding for extra amazingness.