It may seem time consuming to do the dusting inside the tins but this is crucial to them slipping beautifully out of the dariole moulds. The bitterness of the cocoa also cuts through the sweetness of the white chocolate creating a beautiful desert for that special occasion. Don’t be tempted to cook then too long in the oven as you want the centre to be molten. slipping down the sponge as you cut through it !
Makes: 6 100 ml size puddings
Equipment: 6 100 ml dariole moulds
25g melted butter
Desert spoon of cocoa powder
100g white chocolate
100g caster sugar
100g plain flour
Zest of an orange
Desert spoon orange liqueur (optional)
(or replace the orange zest with a teaspoon of vanilla)
Prepare the moulds first:
Paint the dariole moulds with melted butter using a pastry brush, then place in the fridge for 5 minutes. Repaint with butter to get a good coating. Put a teaspoon of cocoa in the mould and shake it around so that the bottom and sides all have a good covering, shake any excess into the next mould. Continue until they are all covered then replace in the fridge.
For the pudding – melt the white chocolate and butter in a bowl set over a pan of boiling water. Make sure the water is only simmering, you don’t want to over head the chocolate or it will seize up. When it is all melted, leave it on the side to cool for a couple of minutes.
Beat the eggs and sugar together with an electric hand mixer until they are pale and thick, then add the orange zest (or vanilla) and the liqueur (if using). Sift in the flour and beat well to fully incorporate. Pour into a jug and fill the moulds nearly to the top. Chill in the fridge until needed (or freeze at this point, covered with clingfilm).
When you are ready to cook heat the oven to 180c fan/200c non fan, and cook for 10-12 minutes, depending on your oven (15 – 20 minutes for frozen ones)
Unmould into a dish and serve with fresh fruit/