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Sticky Citrus and Dark Chocolate Puddings

Sticky Citrus and Dark Chocolate Puddings

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READY IN 30min
PREP TIME 10min
COOK TIME 20min
SERVINGS 4
A delicious wintery dessert made with dark chocolate chips in a citrus infused batter, smothered in a sugary citrus syrup.

Ingredients

  • 100 gr brown sugar
  • 25 gr softened butter
  • 1 large egg
  • 250 ml flour
  • 10 ml baking powder
  • a pinch of salt
  • 80 ml milk
  • juice from one naartjie/clementine
  • zest from one naartjie/clementine
  • ¾ cup of dark chocolate chips
  • 4 tablespoons apricot jam
  • for the syrup:
  • 250 ml water
  • 50 gr sugar
  • 15 ml butter
  • juice from one naartjie/clementine
  • naartjie zest to serve
  • grilled slices of citrus to serve (optional)
  • vanilla ice cream or cream to serve

Directions

  • 1Preheat the oven to 180 degrees Celsius and butter 4 ramekins.
  • 2First off, with an electric hand mixer, cream the sugar and butter. Add the egg and mix well.
  • 3Sieve the flour, baking powder and salt into the butter and sugar mixture. Slowly mix it through by adding the milk and naartjie juice until incorporated.
  • 4Add the zest and chocolate chips.
  • 5Scoop the batter into the ramekins about ¼ way, add a tablespoon of fine apricot jam, and cover with the rest of the batter to about ¾ full. Bake for 15 – 18 minutes until a tester comes out clean.
  • 6In the meantime, heat the water, sugar, butter and naartjie juice in the microwave until sugar is dissolved. Pour over hot puddings.
  • 7Serve with grilled clementine segments or vanilla ice cream.

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