Toblerone brownie pudding with honey nougat ice-cream

This indulgent molten chocolate pudding will win everyone over! You will need to start this recipe a day ahead.

• 1 1/2 cups caster sugar
• 3 eggs
• 2 teaspoons vanilla essence
• 1/3 cup plain flour
• 1/2 cup cocoa powder
• 200g butter, melted
• 200g Toblerone chocolate bar

Honey nougat ice-cream

• 2 litres vanilla ice-cream
• 2 tablespoons honey
• 2 x 40g packets almond nougat, chopped (see Notes)

Energy 3585kJ	Fat saturated 26.20g
Fat Total 41.90g	Carbohydrate sugars g
Carbohydrate Total 109.70g	Dietary Fibre 0.70g
Protein 11.40g	Cholesterol 135.00mg
Sodium 322.00mg

All nutrition values are per serve.

1. Step 1

   Make Honey nougat ice-cream: Transfer ice-cream to a large bowl, reserving container. Stand at room temperature for 10 minutes or until starting to soften. Fold in honey and nougat. Return ice-cream to container, levelling top with a spatula to compact. Cover. Freeze overnight or until firm.

2. Step 2

   Preheat oven to 180C/160C fan-forced. Lightly grease a 5cm-deep, 22cm round (base), 6-cupcapacity ceramic ovenproof dish (see notes).

3. Step 3

   Using an electric mixer, beat sugar and eggs for 10 minutes or until thick and creamy (see notes). Add vanilla. Beat until just combined. Sift flour and cocoa together. Add to egg mixture. Beat on low speed until just combined. Add butter. Beat on low speed until just combined. Pour into prepared dish.

4. Step 4

   Break 3/4 of the Toblerone into triangles. Press into mixture in dish. Smooth top to cover triangles. Bake for 25 minutes or until edges are just firm to touch (see Notes). Stand for 10 minutes.

5. Step 5

   Thinly slice remaining Toblerone. Serve pudding warm with ice-cream and sliced Toblerone.

• We used nougat from the health-food aisle of the supermarket.
• Try to use a dish as close to these specifications as possible. Cooking time will vary otherwise.
• Mixture will form ribbons when beaters are lifted.
• Once cooked, this pudding is still quite soft. The centre should wobble slightly and a skewer inserted into the edge should have moist crumbs clinging.