| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Tessa’s, Seasonal, Kitchen |
1 |
servings |
INGREDIENTS
| 100 |
g |
Self raising flour |
| 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Bicarb of soda |
| 1 |
|
Rounded tbsp cocoa powder; (choose a dark one) |
| 70 |
g |
Caster sugar |
| 1/2 |
ts |
Orange oil |
|
|
Finely grated zest of 1 orange |
| 1 |
|
Extra large egg; beaten |
| 1 |
tb |
Golden syrup |
| 100 |
ml |
Milk |
| 100 |
ml |
Sunflower oil |
| 30 |
g |
Unsalted butter |
| 85 |
g |
Extra bitter dark chocolate |
| 1 |
|
/ teaspoon orange oil |
| 200 |
ml |
Double cream |
| 225 |
g |
Sifted icing sugar |
|
|
Crystallised orange zest |
|
|
Candied orange peel dipped in chocolate |
INSTRUCTIONS
CHOCOLATE ORANGE SAUCE
TO SERVE
Preheat oven 150C/gas2.
Grease 4 individual x 5floz pudding tins and pop circles of
greaseproof paper or parchment paper in the bases. Grease again.
Sieve all dry ingredients into a large mixing bowl. Make a well in
the centre. Beat eggs and add to the well together with the syrup,
milk, oil, orange oil and zest. Draw dry ingredients inwards from
sides of bowl into liquid ingredients into a smooth batter which will
find its own level. Sieve into a jug. Pour into the prepared tins to
come 3/4 of the way up the tins. Bake in the preheated oven for 30-35
minutes until firm and springy in the middle.
Sauce:
Melt butter, cream, dark chocolate and orange oil together gently.
Sieve icing sugar and adding gradually, beat into the chocolate
ingredients until a rich glossy sauce is made.
Unmould puddings, trimming tops to form a flat base, onto dessert
plates and pour chocolate orange sauce over and around. Serve topped
with crystallised orange zest and chocolate candied orange peel.
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