Preheat the oven to 180°C 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 reprinted with permission of Anina's Recipes. To see more recipes, please click here.
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