Milo pudding

The lovely Milo.

Just about everyone who has grown up in Australia has fond memories of the beverage.

Enjoyed hot or cold, this malt additive is some what as the taste of a nation.

Put together as an alternative to tea during World War 2, this beauty is still going strong in the hearts and taste buds of many.

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100g dark coverture chocolate

100g butter, + some for greasing

40g Milo

3 whole eggs

3 egg Yolks

50g caster sugar, + some for greasing

25g plain flour

Method

Set up a bain marie, ensuring your bowl does not touch the water.

Place chocolate into the bowl, and melt, ensuring you stir it regularly to prevent it from splitting.

In a mixer with a whisk attachment, or with a whisk if you’re feeling up to it, whisk your egg products with the sugar until a sabyon is achieved.

Once chocolate is melted, add butter and beat until dissolved.

Once butter is fully homogenised into the melted chocolate, add Milo and stir through.

On low speed, or slowly, whisk your melted chocolate concoction into your sabyon.

Now fold in your flour until fully incorporated.

Take some paper towel, and wipe the inside of your desired baking ramican until the edges are lathered with a thin layer of butter.

Now, fill one of your buttered ramicans about halfway with caster sugar.

Start to pour the sugar into the next ramican, ensuring the sugar comes out over all the edges by rotating the ramican clockwise as you pour. Do this until again with the next ramican until all ramicans have a sugar layer atop of the lathered butter.

Now fill your ramicams three quarter full with chocolate mixture, thrn slide them into the fridge to set for a couple of hours.

Turn oven on to 200c

Once your puddings have set, slide them into the oven for 10 minutes.

Gooey chocolate will start to throff from the side of your pudding when it is ready.

Remove from the oven and eat as soon as possible before the goo cooks through.

#pickle pro-tip: Allowing your pudding to set is crucial to a good chocolate pudding or lava cake, as some like to call it. Allowing the fat to coagulate gives credence to the eggs’ ability to rise and spill gooey mess down the side.