• 125 g butter
  • 125 g bitter chocolate (at least 70% cocoa solids)
  • 60 g caster sugar
  • 2 free-range egg yolks
  • 2 whole free-range eggs
  • 40 g plain flour
  • for the ice cream:
  • 200 ml cream
  • 250 ml milk
  • 100 shelled pistachios
  • 4 free-range egg yolks
  • 100 g caster sugar
  • 25 ml frangelico liqueur
  • 30 g crème fraiche.


  • First make the ice cream. Put the cream and milk in a pot and bring to boiling point and reduce to a simmer. Grind the pistachios to a powder and stir into the hot milk and leave to infuse for 5-10. In a large bowl whisk the sugar and eggs until pale and fluffy, then add a little of the hot cream mixture to the yolks and stir. Then pour all the creamy pistachio mixture into the eggs and pour everything back into the pot and place on a low heat stirring constantly. When the mixture coats the back of a spoon it is ready. Pass the mixture through a sieve stir in the Frangelico and leave everything to cool. When cold, churn the mixture in an ice cream machine, when it’s nearly set add the crème fraiche and churn until frozen.
  • Melt the butter and chocolate over a pot of simmering water. In a large bowl whisk the eggs and sugar together until very pale and fluffy. Pour this mixture into the cooled melted chocolate and fold until everything is combined and the mixture is smooth. Sieve in the flour and gently fold in. Place the mixture in pudding moulds that have been lined with sugar and butter and cook in a pre-heated hot oven at 180°C, for 9 minutes exactly.
  • Serve the puddings hot with a scoop of the pistachio ice cream and a garnish of chopped pistachios.