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Dark chocolate, fig and orange pudding
Prep Time
30 mins
Cook Time
25 mins
 
Servings: 6
Author: Claudia Brick
Ingredients
  • 3 tbsp demerera or raw sugar and extra butter to grease the tin
  • 110 g unsalted butter
  • 200 g good quality dark chocolate (I use Whittakers)
  • 4 large eggs
  • 1/2 cup brown sugar, tightly packed (100g)
  • 1 teaspoon vanilla essence
  • 2 tbsp plain flour sifted
  • 1/2 cup almond meal 50g
  • 1/2 cup whole milk
  • 1-2 teaspoons orange zest
  • 1/4 teaspoon salt
  • 4-5 large figs quartered to top
  • cream or ice cream to serve
Instructions
  1. Preheat the oven to 160°C
  2. Grease a 5 cup capacity baking tin/dish (mine was approx 22 x 17cm at the base, slightly larger measured at the top) with butter and line the inside with a thin coating of demerera sugar .

  3. Gently melt the butter and dark chocolate in a small bowl set over a small pot of simmering water. Set aside to cool for at least 5 minutes.

  4. In a large bowl, whisk the eggs, sugar and vanilla with an electric beater for 5-10 minutes until very thick and becoming pale, almost forming ribbons when you lift the beaters up.
  5. Gently fold in the melted chocolate mix with a rubber spatula.
  6. Add the sifted flour, almond meal and salt and gently fold to just combine.
  7. Add the orange zest and milk and again gently fold in to just combine into a smooth batter.
  8. Pour into the prepared tin. Arrange the figs over the surface.
  9. Bake for 20-25 min until set around the edges and on top but still jiggles in the middle - be careful, if you overcook it it will be cake-like throughout. You want to retain a molten centre.
  10. Serve immediately with cream or vanilla ice cream and more fresh figs.