Henriques & Henriques Single Harvest Medium Rich Madeira

Grower: Henriques & Henriques
Grape Variety: Tinta Negra Mole
Style: Rich and Soft
Country: Portugal
Appellation: Madeira
Vintage: 1998
Closure: CORK
Alcohol: 19% ABV
Bottle Size: 50cl

Chocolate Crumb Pudding with a Dark Chocolate Centre and White Chocolate Sauce

Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 4

INGREDIENTS

For the chocolate crumb pudding //

50g/2oz good-quality dark chocolate, broken into 8 pieces, plus 8 extra squares of chocolate, to serve
75g/3oz butter or margarine, plus extra for greasing
75g/3oz caster sugar
1 large free-range egg, separated
1 tsp vanilla extract
110g/4oz fresh white breadcrumbs
50g/2oz self-raising flour
4-5 tbsp milk

For the white chocolate sauce //

110g/4oz good-quality white chocolate, broken into pieces
142ml/5fl oz double cream

1. Grease four ramekins with butter. Set aside.
2. For the chocolate crumb puddings, bring a little water to the boil in a pan, then reduce the heat until the water is simmering.
3. Suspend a heatproof bowl over the water. Do not allow the base of the bowl to touch the water.
4. Add the 50g/2oz of chocolate and stir until melted.
5. Remove from the heat and set aside to cool slightly.
6. In a separate bowl, cream together the butter (or margarine) and the sugar until pale and fluffy.
7. Beat the cooled melted chocolate, egg yolk and vanilla into the creamed butter and sugar until well combined.
8. Mix the breadcrumbs and flour together.
9. Fold half of the breadcrumb mixture into the chocolate mixture, then carefully stir in 1-2 tablespoons of milk.
10. Fold the remaining breadcrumb mixture into the chocolate mixture, then fold in the remaining milk, as necessary, to loosen the mixture. (The mixture should be of dropping consistency.)
11. Whisk the egg whites until stiff peaks form when the whisk is removed.
12. Carefully fold the whisked egg whites into the chocolate mixture until just combined.
13. Divide half of the pudding mixture among the prepared ramekins. Put two squares of dark chocolate on top of each portion, then cover each with the remaining chocolate pudding mixture.
14. Cover each ramekin with aluminium foil.
15. Prepare a steamer with 2.5cm/1in of boiling water.
16. Add the covered ramekins and steam for 20-25 minutes, or until cooked through.
17. Meanwhile, for the white chocolate sauce, bring a little water to the boil in a pan, then reduce the heat until the water is simmering. 18. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water).
19. Add the white chocolate and cream and stir until smooth, melted and well combined. (Do not allow the mixture to boil).
20. Remove from the heat and set aside to cool slightly.
21. Keep warm. To serve, turn out the chocolate crumb puddings onto serving plates.
22. Drizzle over the white chocolate sauce.