Rhubarb & White Chocolate Puddings |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Moist & Chocolatey, with a fruit taste. Ingredients:
250 g rhubarb, chopped into 3cm pieces |
120 g brown sugar |
2 tablespoons orange juice |
1 cup self-rising flour |
1/2 teaspoon bicarbonate of soda |
140 g white chocolate, chopped |
2 eggs, beaten |
125 g unsalted butter, melted then cooled |
custard or ice cream, to serve |
Directions:
1. Preheat oven to 180c & grease 6 x 1-cup capacity ramekins.
2. Place rhubarb, sugar & orange juice in a small saucepan on medium heat & bring to the boil, then reduce heat to low & simmer for 5 minutes, then cool.
3. Place flour, bicarbonate of soda & chocolate in a large bowl & gently combine using a metal spoon.
4. Add eggs, butter & cooled rhubarb mixture & mix gently to combine.
5. Spoon into prepared ramekins & cover each with foil.
6. Place on a baking tray & bake for 40 minutes.
7. Remove & stand for 5 minutes, then invert onto serving plates.
8. Serve with custard or ice-cream.
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