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Chocolate, orange and lavender winter pudding

Thomas Schnetzler, Lindt
Chocolate, orange and lavender winter pudding

Serving size: Serves 4-6
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Special options: Lactose free
Course: Dessert, Snacks
Favourite flavours: Cakes/baking, Chocolate, Saucy

INGREDIENTS

3 oranges, segmented
125ml orange juice
185g self raising flour
60g plain flour
200g unsalted butter, soft
100g Lindt Excellence Intense Orange
140g lavender sugar
2 eggs
50g Lindt Excellence 70%, chopped coarsely
15ml Grand Marnier (optional)

Lavender sugar
140g sugar
2 teaspoons dried lavender

Warm chocolate honey sauce
110g Lindt Excellence 70% Cocoa
30g unsalted butter
2 tablespoons honey
125ml milk
METHOD

Preheat oven to 160°C/140°C (fan forced)

Sift together both types of flour and toss through the orange segments. In a medium saucepan combine the butter, the first lot of chocolate, lavender sugar and the reserved orange juice.

Gently heat until the sugar has dissolved and the chocolate has melted.

Make a well in the centre of the flour bowl and mix in the wet ingredients. Break up the eggs and stir through. Add the chopped chocolate.

It is important to only stir the batter until just combined, otherwise the pudding might end up rather tough.

Spoon the mixture into prepared moulds (butter metal dariole moulds or individual baking dishes) and bake for 30 minutes or until a skewer comes out clean.

Remove from oven and while still hot, drizzle with Grand Marnier. Serve warm with some honey chocolate sauce and orange segments.

Lavender sugar:

Combine sugar and lavender in a mortar and pestle and grind down lavender.

Warm chocolate honey sauce:

Break up the chocolate and place in bain marie. Add the butter and honey, stirring from time to time until the chocolate begins to melt.

Mix in the milk and stir until the sauce is glossy and smooth.

Warm through and serve.

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