A delicious wintery dessert made with dark chocolate chips in a citrus infused batter, smothered in a sugary citrus syrup.
Ingredients
- 100 gr brown sugar
- 25 gr softened butter
- 1 large egg
- 250 ml flour
- 10 ml baking powder
- a pinch of salt
- 80 ml milk
- juice from one naartjie/clementine
- zest from one naartjie/clementine
- ¾ cup of dark chocolate chips
- 4 tablespoons apricot jam
- for the syrup:
- 250 ml water
- 50 gr sugar
- 15 ml butter
- juice from one naartjie/clementine
- naartjie zest to serve
- grilled slices of citrus to serve (optional)
- vanilla ice cream or cream to serve
Directions
- 1Preheat the oven to 180 degrees Celsius and butter 4 ramekins.
- 2First off, with an electric hand mixer, cream the sugar and butter. Add the egg and mix well.
- 3Sieve 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.
- 4Add the zest and chocolate chips.
- 5Scoop 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.
- 6In the meantime, heat the water, sugar, butter and naartjie juice in the microwave until sugar is dissolved. Pour over hot puddings.
- 7Serve with grilled clementine segments or vanilla ice cream.
