White Peach Eton Mess
A twist on the classic English dessert, made with fresh Australian summer stonefruit
120g dark chocolate callets
¼ cup caster sugar
1 cup milk
1 tbsp vanilla essence
¾ cup self-raising flour
60g milk chocolate callets
1 tbsp brown sugar
2 tbsp cocoa powder
1 cup boiling water
1 tsp vanilla essence
Melt butter and chocolate over low heat and allow to cool. Add sugar, milk, eggs and vanilla essence and stir. Slowly add flour and stir until smooth.
Pour mixture equally into ramekins and sprinkle with chopped milk chocolate callets.
Bring water up to boil – take off heat and add sugar cocoa powder and vanilla essence until all have dissolved.
Gently pour chocolate sauce over the back of a spoon on top of the mixture into the ramekins.
Bake for 20-25 minutes in 180C oven. Serve hot pudding with deliciously cold ice-cream for the ultimate oral pleasure.