Sticky Citrus and Dark Chocolate Puddings
A delicious wintery dessert made with dark chocolate chips in a citrus infused batter, smothered in a sugary citrus syrup.
Sticky Citrus and Dark Chocolate Puddings A delicious wintery dessert made with dark chocolate chips in a citrus infused batter, smothered in a sugary citrus syrup. |
| Servings | Prep Time |
| 4servings | 10min |
| Cook Time |
| 18min |
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Ingredients
Pudding
- 100gr brown sugar
- 25gr soft butter
- 1large egg
- 250ml flour
- 10ml baking powder
- pinch salt
- 80ml milk
- 1 clementinejuice and zest retained
- 3/4cups dark chocolate chips
- 4tablespoons apricot jam
Sticky Sauce
- 250ml water
- 50gr sugar
- 15ml butter
- 1 clementinejuice retained
- clementine zestto serve
- grilled sliced of citrusto serve
Instructions
- 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.