Chocolate Caramel Puddings With Orange And Vanilla Salad
Chocolate caramel puddings
100g chopped dark chocolate
110g butter, diced
25g dark brown sugar
25g castor sugar
2 eggs
25g plain flour
4 caramel sweets
Butter 4 ramekins or metal pudding bowls and set oven to 200oc.
Place the chocolate and butter in a bowl and melt over a bowl of simmering water.
Whisk the sugars and eggs for a minute. Fold in the chocolate mixture then the flour.
Spoon into the ramekins and poke the caramels into the middle.
Bake for 10 minutes. Cool for a couple of minutes and either serve in the ramekins or turn out.
Orange and vanilla salad
2 large oranges
25g castor sugar
1 teaspoon vanilla extract
Peel the oranges with a serrated knife, removing all the pith.
Cut out segments from the orange and squeeze the remaining juice into a pan. Place segments in a bowl. Add the sugar and vanilla to the orange juice and simmer until reduced by half. Cool and add to the oranges. Spoon onto the puddings and serve with cream or icecream.
