[Update my dinner status], I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 100 g Self raising flour
- 1/2 ts Baking powder
- 1/4 ts Bicarb of soda
- 1 Rounded tbsp cocoa powder;
- 70 g Caster sugar
- 1/2 ts Orange oil
- Finely grated zest of 1
- 1 Extra large egg; beaten
- 1 tb Golden syrup
- 100 ml Milk
- 100 ml Sunflower oil
Preparation
MMMMM-------------------CHOCOLATE ORANGE SAUCE------------------------ 30 g Unsalted butter 85 g Extra bitter dark chocolate 1 / teaspoon orange oil 200 ml Double cream 225 g Sifted icing sugarMMMMM--------------------------TO SERVE------------------------------- Crystallised orange zest Candied orange peel dipped -in chocolate 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
