INGREDIENTS


For the pudding:

• 150g / 5½oz unsalted butter, plus extra for greasing

• 150g / 5½oz self-raising flour

• 150g / 5½oz brown sugar

• 1 free-range egg

• 1 tbsp cocoa powder

For the satsumas:

• 2 satsumas, peeled and sliced in half sideways

• 1 tbsp icing sugar

For the sauce:

• 150ml / 5fl oz milk

• 150ml / 5fl oz double cream

• 50g / 1½oz brown sugar

• 2 tbsp cocoa powder

• 25g / 1oz-unsalted butter

METHOD


Step 1 - Preheat a baking sheet in the oven to 200C/400F/Gas 6

Step 2 - For the pudding: place all the pudding ingredients into a food processor and blend until a smooth mixture is formed

Step 3 - Pour the pudding mixture into two well greased ramekins

Step 4 - Place the ramekins onto the hot baking tray and bake in the oven for 12 minutes, or until the puddings are cooked through

Step 5 - For the satsumas: dust the fruit with icing sugar and place onto a baking tray. Bake for ten minutes

Step 6 - For the sauce: put all of the sauce ingredients (apart from the butter) into a saucepan and heat until the ingredients have melted and combined to form a smooth mixture

Step 7 - Add the butter and stir until it has melted and combined with the sauce

Step 8 - Remove the puddings from the ramekins and place them onto clean plates. Pour some of the sauce over the top of the puddings and garnish with the satsumas

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