Makes 8 small enamel mugs or 1 large pudding, about 20 x 20 cm
Preparation time 15 minutes | Cooking time 30 minutes
WHAT YOU’LL NEED
1 cup cake flour (125g)
1 tsp bicarbonate of soda
A generous pinch of salt
1 cup castor sugar
1 Tbsp apricot jam
2 tsp orange zest
1 Tbsp melted butter
1 tsp vinegar or lemon juice
1 cup milk
100g Chocolat Frey Dark Orange, chopped
whipped or double cream or vanilla custard, for serving
½ x 397 g can condensed milk
½ cup milk
½ cup fresh cream
1/4 cup Amarula liqueur (optional, alternatively use extra milk)
pinch of ground nutmeg
zest of 1 orange
WHAT TO DO
1. Preheat the oven to 180 °C and line a baking dish with baking paper, or grease eight enamel mugs.
2. Sift the flour, bicarbonate of soda and salt into a mixing bowl.
3. In a separate bowl, cream together the egg and castor sugar, and then add the apricot jam, orange zest, butter and vinegar or lemon juice.
4. Add the liquid ingredients to the dry ingredients and mix well. Fold the chopped chocolate pieces into the mixture and gently stir until combined.
5. Pour into the baking dish or divide between the enamel mugs, cover with lightly greased tinfoil and bake for 20-30 minutes, or until lightly golden and just cooked through (bake longer, until golden, if using one large dish).
6. To make the sauce, heat all the ingredients together in a medium-sized saucepan and pour over the puddings as soon as they come out of the oven, making holes in the surface of the puddings with a fork or skewer so that the sauce soaks in more easily.
7. Serve with whipped or double cream or both!
Note: You can make this in advance and freeze, thawing and reheating before serving. You can also freeze leftovers for use at a later stage.