Name: Sticky citrus and dark chocolate puddings
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 100 g brown sugar; 25 g butter softened; 1 eggs large; 250 ml flour; 10 ml Baking powder; salt pinch; 80 ml milk; naartjies juice only; naartjies zest only; 3/4 cup dark chocolate chips; 4 Tbs jam apricot; 250 ml water; 50 g sugar; 15 ml butter; naartjies juice only; naartjies zest only; orange sliced, grilled; ice cream vanilla or cream, to serve

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Ingredients (18)

100 g	brown sugar
25 g	butter — softened
1	eggs — large
250 ml	flour
10 ml	Baking powder
	salt — pinch
80 ml	milk
	naartjies — juice only
	naartjies — zest only
3/4 cup	dark chocolate — chips
4 Tbs	jam — apricot

SYRUP:

250 ml	water
50 g	sugar
15 ml	butter
	naartjies — juice only
	naartjies — zest only
	orange — sliced, grilled
	ice cream — vanilla or cream, to serve

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Method:

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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