Chocolate lime puddings

Chocolate lime puddings

By
From
Citrus
Serves
8
Photographer
Mowie Kay

On my list of favourite childhood sweets are chocolate limes – suck your way through a hard candy lime shell and you suddenly hit the chocolate within. This is a dessert version, based on a classic chocolate fondant.

Ingredients

Quantity Ingredient

For the chocolate pudding

Quantity Ingredient
200g butter, melted, plus 2 tablespoons, plus an extra 1 tablespoon,for greasing
200g dark chocolate, broken into pieces
2 tablespoons rum
100g caster sugar
4 eggs, plus 4 egg yolks
60g plain flour
8 candied limequats

For the lime syrup

Quantity Ingredient
100g caster sugar
3 limes, finely grated zest
100ml lime juice
A pinch salt
2 tablespoons white rum or tequila, (optional)

Method

  1. Preheat the oven to 200°C. Brush the insides of 8 small pudding basins with the melted butter.
  2. Put the chocolate, butter and rum in a saucepan and melt together over a very low heat. If you are nervous about doing this over a direct flame, you can instead put everything in a bowl and place it over a simmering saucepan of water. The butter will melt first and at this stage you can remove it from the heat as it should be hot enough to melt the rest of the chocolate. Stir thoroughly and allow to cool slightly.
  3. Put the sugar, whole eggs and egg yolks into a large bowl and whisk until the mixture has reached the ribbon stage – it should be at least doubled in volume, very aerated, and when you drizzle a line of the mixture across the surface it should take a while to melt back into the whole.
  4. Pour the chocolate and butter mixture into the egg mixture gradually, then sift over the flour. Stir everything together, slowly and gently, until the mixture is fully combined and a rich dark ochre.
  5. Put a heaped tablespoon of mixture in each of the pudding basins, then rest a candied limequat in the centre. Divide the rest of the mixture between the basins. Place on a baking tray and bake for around 10–12 minutes. When cooked, the top should be springy to touch and they should have very slightly shrunk away from the sides.
  6. Meanwhile, make the lime syrup. Put the sugar, lime zest and juice into a small saucepan and heat until the sugar has melted. Simmer for a few minutes until syrupy then add the salt and alcohol. Simmer for another minute and decant to a jug.
  7. To serve the puddings, run a palette knife around the edge of each basin and upturn onto a serving plate or bowl. Pour over the syrup at the table and serve with whipping (heavy) cream too, if you like.

Note

  • If you haven’t any candied limequats, don’t worry – just miss them out as this pudding is superb with just the lime syrup.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again