CHOCOLATE BALL RECIPE

Step 1 For cake, preheat oven to 180C/160C fan forced. Grease and line a 37.5cm slice pan. Combine flours, sugar, ginger, spice and bicarb in a bowl. Stir in butter, syrup, egg and milk. Pour into pan. Bake for 15 minutes. Cool. Step 2 Cut cake in half crossways. Use 2L pudding basin base and top as a guide to cut out a large and small disc of cake. Cut discs in half horizontally. Cut remaining cake in half horizontally, then into 6 triangles. Step 3 Line pudding basin with 2 layers of plastic wrap, allowing the sides to overhang. Place small disc of cake in base of basin. Place 3 cake triangles upright and up the side of the basin, trimming to fit. Step 4 Place the remaining cake triangles upside-down in the basin to fit between the upright triangles, trimming to fit. Use any remaining scraps of cake to fill in the gaps between the pieces. Step 5 Spoon the rum and raisin ice-cream into the cake-lined basin. Use the back of a spoon to make a well in the centre. Place in the freezer for 2 hours or until almost firm. Step 6 Spoon chocolate ice-cream into the well. Smooth surface. Cover pudding with the large cake disc, trimming to fit. Cover surface with the overhanging plastic wrap and place in the freezer overnight to set. Step 7 For meringue, stir sugar and water in a saucepan over low heat until sugar dissolves. Use a wet pastry brush to brush side of pan. Increase heat to medium. Cook for 3-4 minutes until mixture reaches 115C. Step 8 Whisk eggwhites and cream of tartar in a bowl until soft peaks form. When syrup reaches 120C, with beaters on low speed, gradually add syrup to eggwhite mixture. Increase speed to high. Whisk for 10 minutes. Step 9 Carefully lift the bombe from the basin using the overhanging plastic wrap. Turn the pudding onto a serving plate. Roughly spoon the meringue over the cake to cover. Use a cook's blow torch to caramelise.