Puddings with white chocolate sauce

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How to make Puddings with white chocolate sauce

  • Yield : 6
  • Prep Time : 0:35
  • Cook Time : 0:55
  • Total Time : 1:30

Ingredients

  • 180g (1 cup) pitted prunes
  • 1 tsp bicarbonate of soda
  • 185ml (3/4 cup) boiling water
  • 125g dark chocolate, finely chopped
  • 75g unsalted butter, at room temperature
  • 155g (3/4 cup) brown sugar
  • 1 tsp ground cinnamon
  • 1 orange, rind finely grated
  • 4 eggs, lightly whisked
  • 150g (1 cup) self-raising flour, sifted

White chocolate sauce

  • 200g white chocolate, finely chopped
  • 200ml double cream
  • 2 tbs Grand Marnier liqueur

Method

  • Step 1 Preheat oven to 170C/150C fan forced. Grease six 185ml (3/4 cup) capacity mini pudding basins or ramekins with butter. Use top of basin to trace 6 discs onto a sheet of non-stick baking paper. Cut out discs. Set aside.
  • Step 2 Place prunes, bicarbonate of soda and boiling water in heatproof bowl. Stand for 10 minutes to soak.
  • Step 3 Meanwhile, melt the dark chocolate in a heatproof bowl over a pan of simmering water.
  • Step 4 Transfer the prune mixture to a food processor and process until smooth. Add remaining ingredients and process until smooth. Add melted chocolate and stir until well combined.
  • Step 5 Divide mixture among basins or ramekins. Lightly grease paper discs. Place, butter-side down, on each pudding. Place basins or ramekins in a large roasting pan. Pour enough boiling water to reach two-thirds up the side of the puddings. Bake for 45-50 minutes or until a skewer inserted into the centre of a pudding comes out clean.
  • Step 6 Meanwhile, for sauce, place all ingredients in a small saucepan. Stir over a low heat for 4-5 minutes or until smooth. Transfer to a bowl. Set aside for 5 minutes to cool. Place in fridge to chill.
  • Step 7 Remove puddings from pan. Set aside for 10 minutes. Remove paper discs. Turn onto serving plates and drizzle with sauce.

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