Chocolate and citrus pudding with salted caramel sauce
This is a surprisingly light-textured, steamed chocolate pudding with a rich and decadent salted caramel sauce. For a dramatic finish sprinkle Cornish Sea Salt flakes on the pudding just before serving. Orange and lemon give a nice citrus hit but this step is optional.
160ml 150002 Caterers' Choice milk
100g 141272 Caterers' Choice unsalted butter
2 tablespoons 121269 Bundaberg golden syrup
100g 65032 Caterers' Choice brown sugar
230g 56340 Caterers' Choice self-raising flour
30g 64999 Caterers' Choice cocoa powder
1 teaspoon 55756 Caterers' Choice ground all-spice
1/2 teaspoon 64993 Caterers' Choice baking powder
Pinch 164146 Cornish sea salt
Dehydrated candied orange rounds
Salted Caramel Sauce
200g 11371 Bundaberg white sugar
160ml 36397 Pura double cream, plus extra for serving
45g 141272 Caterers' Choice unsalted butter
1 teaspoon 164146 Cornish sea salt
1 teaspoon vanilla extract
Grease a 1.5 litre ceramic pudding bowl with a little butter and place a small disc of greaseproof paper on the bottom. This will prevent the pudding sticking to the bowl. Dust with a little extra flour.
In a small saucepan, simmer the milk with the citrus peel over a medium heat for 10 minutes. Strain the milk into a bowl and allow to cool. Discard the peel. Melt the butter with the golden syrup and brown sugar over a low heat in a saucepan. In another bowl, sift together the flour, cocoa powder, allspice, baking powder and salt. Beat the egg into the milk, mix in the melted butter and sugar. Sprinkle in the flour and cocoa mix and mix well to form a batter.
Pour the batter into the pudding bowl. Cover the top of the bowl with a layer of baking paper, then a layer of aluminium foil. Tie off with string or a thick elastic band. Place in a large heavy-based saucepan and pour in enough boiling water to reach three quarters up the bowl. Turn heat to high and just before the water starts to boil reduce heat and let the pudding simmer for 75-80 minutes, or until done. (The pudding is done when an inserted skewer appears clean when removed. Individual puddings will require around 40 minutes cooking time).
While the pudding is cooking make the salted caramel sauce. Place the white sugar in a small heavy-based saucepan over medium heat with 60ml of water. Using a metal spoon, stir until the sugar is dissolved and begins to bubble. Increase the heat and, without stirring, allow the mix to bubble for 5-10 minutes until it begins to darken to an amber colour. Remove from heat. Whisk in the cream slowly. Mix in the butter, salt and vanilla essence. Set to one side.
When the pudding is done remove the bowl from the saucepan. Wait for a few minutes. Remove the covering. Run a sharp knife around the inside of the bowl. Place a warmed serving plate over the bowl. Using oven mitts or similar to protect your hands upend the pudding onto the plate. While the pudding is hot, pour the hot caramel sauce over the pudding and sprinkle with a little extra salt and garnish with dehydrated candied orange rounds. Serve immediately with cream.