World Cuisine

Chocolate Orange Pudding Pots

prep 15 mins, plus cooling and chilling cook 20–25 mins
  • 400 ml (14 fl oz) single cream
  • 150 ml (¼ pint) milk
  • 200 g (7 oz) plain dark chocolate, chopped
  • 75 g (3 oz) caster sugar, plus 1 tablespoon
  • 1 tablespoon finely grated orange rind
  • 3 eggs, plus 2 egg yolks
  • 100 ml (3½ fl oz) double cream
  • strips of candied orange peel or finely grated orange rind, to decorate

Place the cream and milk in a saucepan and bring just to the boil. Place the chocolate in a small heatproof bowl and pour over the hot cream. Stir together until the chocolate melts, then leave to cool slightly.

Whisk together the 75 g (3 oz) sugar, the orange rind, eggs and egg yolks in a separate bowl, then gradually whisk in the cooled chocolate mixture.

Place 6 ramekins in a deep baking tin. Divide the mixture among the ramekins, then pour boiling water into the tin until it comes halfway up the sides of the dishes. Bake in a preheated oven, 160°C (325°F), Gas Mark 3, for 15–20 minutes until just set but still with a slight wobble in the centres. Leave to cool, then chill for at least 2 hours or overnight.

When ready to serve, whip together the cream and remaining sugar until soft peaks form. Spoon a little of the cream into each dish and top with strips of candied orange peel or finely grated orange rind.

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