Name: Choc chip pancakes with fudge ice-cream
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: Fudge ice-cream; 100 gram dark chocolate, chopped; 2/3 cup sweetened condensed milk; 50 gram white marshmallows; 1 litre bought vanilla ice-cream, softened; 40 gram butter, plus 20 g extra; 1 tablespoon golden syrup; 300 millilitre cream; 1 1/3 cup self-raising flour; 1/2 cup dark chocolate bits; 1 1/2 cup milk; 1 egg

Ingredients

Fudge ice-cream

100 gram dark chocolate, chopped

2/3 cup sweetened condensed milk

50 gram white marshmallows

1 litre bought vanilla ice-cream, softened

40 gram butter, plus 20 g extra

1 tablespoon golden syrup

300 millilitre cream

1 1/3 cup self-raising flour

1/2 cup dark chocolate bits

1 1/2 cup milk

1 egg

Method

1.To make fudge ice-cream, line a 21x10cm (base measurement) loaf pan with baking paper. Place chocolate and condensed milk in a small heatproof bowl over a saucepan of simmering water (don’t let base of bowl touch the water). Stir until chocolate has melted. Add marshmallows; stir mixture until smooth.

2.Place ice-cream in a large bowl. Swirl chocolate mixture through ice-cream. Spoon ice-cream into prepared pan; cover with plastic food wrap. Freeze overnight.

3.To make choc chip pancakes, place 40g butter, golden syrup and cream in a medium saucepan over moderate heat; stir until combined. Bring to the boil; cook for 10 minutes or until thick.

4.Sift flour into a large bowl; stir in chocolate. Whisk milk and egg together in a large jug. Add to flour mixture; whisk to make a smooth batter. Melt extra butter in a large frying pan over moderate heat. For each pancake, pour 1/3 cup batter into pan. Cook for 1 minute or until bubbles appear on surface. Turn over and cook for 1 minute more.

5.Serve stacked pancakes with fudge ice-cream. Drizzle with fudge sauce.

Fudge Ice-cream: Makes 1 litre
Note

Woman's Weekly Food

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Ingredients

Method

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