Recipe for Sticky Citrus and Dark Chocolate Puddings – perfect little melt-in-your-mouth treats

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

How to
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.

Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.

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