Unless accompanied by a member, not everyone has access to the delights of the Queensland Cricketer’s Club dining room at the Gabba – luckily this recipe gives everyone a taste.
- 120g butter
120g chocolate (dark or cooking)
¼ cup sugar
3 egg yolks
1 whole egg
¼ cup of self raising flour
Tempura mint leaves
- 12 large mint leaves
½ cup cornflour
½ cup plain flour
Chilled soda water
Oil for deep frying
Melt chocolate and butter over a water bath. Whip egg, egg yolks and sugar until tripled in volume. Mix egg mix
and chocolate mix until well combined, whisk in flour. The mix is best at room temperature, do not refrigerate.
Grease four 1 cup pudding moulds and three-quarters fill. Bake in a hot oven for five to seven minutes. Bring out of oven and let rest for five to seven minutes in a warm place.
To make mint leaves:
Mix cornflour and plain flour. Make a well in the centre and add soda water and ice cubes. Add the soda water slowly, a little at a time, until you have a smooth, thin batter. Dust mint leaves with a little flour, dip in batter and deep fry until golden brown. Drain on kitchen paper and dust with icing sugar.
Turn out pudding onto plate, top with tempura mint leaves and side with a dollop of Gippsland pure cream and add some fresh seasonal berries if you choose.