Double Chocolate Yorkshire Pudding

• Produce

  • 50 g Mango, fresh
  • 20 g Mango, dried

• Refrigerated

  • 100 g Eggs

• Baking & Spices

  • 100 g Caster sugar
  • 1/2 tbsp Cocoa powder
  • 50 g Dark chocolate
  • 75 g Plain flour
  • 25 g White chocolate
  • 50 g White chocolate chips

• Oils & Vinegars

  • 20 ml Vegetable oil

• Nuts & Seeds

  • 1 tbsp Pistachio nuts, ground
  • 1 tbsp Pistachio nuts

• Snacks

  • 50 g Shortbread

• Dairy

  • 50 g Double cream
  • 100 g Whole milk

• Other

  • 250 g Marscarpone

Found on sortedfood.com

Description

Directions

• Scatter over the dried and fresh mango, shortbread, chocolate chips and pistachio. Top with another scoop of ice cream to give it some height and add a little more of each topping. Drizzle over the chocolate sauce and serve quickly! Serves 4
• Combine the flour and cocoa powder in a mixing bowl. Make the yorkshire pudding batter by whisking the eggs into the milk, then pouring a little at a time into the flour mix. Season with a pinch of salt and cover with clingfilm. Peel and dice the fresh mango into cubes and snap the shortbread into chunks. Turn the oven up to 230ºC and pour the vegetable oil into a small cast dish or a yorkshire pudding pan. Put the skillet into the oven for 10 minutes, until it’s hot, then carefully pour the yorkshire batter into the dish and bake for 10 minutes.
• Melt the chocolate in the microwave, 30 seconds at a time until fully melted. Tip the mascarpone into a large mixing bowl with the sugar and the melted chocolate. Blend it together using a hand whisk until smooth. Cover the bowl with clingfilm and freeze for 4 hours, stirring every 30 minutes.
• Meanwhile pour the double cream into a small bowl and microwave for 30 seconds at a time until it’s steaming hot, just below boiling. Chop up the chocolate and put in in another small bowl, then pour over the hot cream. Leave for a few minutes then stir to combine completely. Set aside. Bring the yorkshire out of the oven and add 2 cream scoops to the centre.