Guys, I have been a really bad girl these last few weeks. Since we’ve been back from our summer holiday in France – and yes, there is a post for this, it’s in my head, just be patient – I have been bowled over by winter, school holidays, work and completely lost the plot health wise. And now I am depressed.
Not only that, this week felt extremely difficult EVERYTHING wise, and I am struggling to get into a healthy and productive state of mind. I know worrying about foolish, daily things are at the end of the day pretty useless, but I can’t help but feel constantly anxious, guilty and stressed out about the stupidest things.
So, after some heavy thinking, I decided that I shouldn’t worry about things I cannot change and be super grateful for everything that is. I really am blessed…
Hopefully I can make up for my week of total procrastination, with this delicious, wintery dessert. These Sticky Citrus and Dark Chocolate Puddings came about a few weeks ago as I had so many naartjies I had to use, and the addition of dark chocolate chips makes it even more decadent.
These puddings are drenched in a citrus syrup and can last up to a week in the fridge.
I am only posting this sinful recipe because it is Friday and you all need a special dessert for someone special this weekend, don’t you? Knew it! These little puddings are simply gorgeous and melt-in-your-mouth delicious. Try it out, it will make me feel slightly better! Here is to the weekend!
|Prep Time||10 min|
|Cook Time||18 min|
- 100 gr brown sugar
- 25 gr soft butter
- 1 large egg
- 250 ml flour
- 10 ml baking powder
- pinch salt
- 80 ml milk
- 1 clementine juice and zest retained
- 3/4 cups dark chocolate chips
- 4 tablespoons apricot jam
- 250 ml water
- 50 gr sugar
- 15 ml butter
- 1 clementine juice retained
- clementine zest to serve
- grilled sliced of citrus to serve
- Preheat the oven to 180 degrees Celsius and butter 4 ramekins.
- First off, with an electric hand mixer, cream the sugar and butter. Add the egg and mix well.
- Sieve 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.
- Add the zest and chocolate chips.
- Scoop 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.
- In the meantime, heat the water, sugar, butter and naartjie juice in the microwave until sugar is dissolved. Pour over hot puddings.
- Serve with grilled clementine segments or vanilla ice cream.