Chocolate Sponge Puddings with Praline Sauce

cook 10 mins
  • 6 slices of shop-bought chocolate sponge cake or 6 chocolate brownies
  • 6 scoops of pralines and cream ice cream
  • 50 g (2 oz) unsalted butter
  • 200 ml (7 fl oz) double cream
  • 1 tablespoon agave nectar, honey or golden syrup
  • 75 g (3 oz) soft dark brown sugar
  • 100 g (3 1/2 oz) Belgian praline chocolates
  • 75 g (3 oz) pecan nut halves
  • Wrap the slices of sponge cake or brownies in foil and place in a preheated oven, 180°C (350°F), Gas Mark 4, for 5–6 minutes to warm through.
  • Meanwhile, make the praline sauce. Place the butter, cream, agave nectar, honey or golden syrup and sugar in a small saucepan and heat gently until the butter has melted and the sugar dissolved. Add the praline chocolate and stir until smooth, then stir in the pecans.
  • Place the warmed chocolate sponge or brownies in 6 serving dishes and top each with 1 scoop of the ice cream. Drizzle over the warm sauce and serve immediately.
Like This? Try These
More on Food