One of the fun parts of living together with students is that you frequently get new inspiration. Yesterday for example I got offered some leftover orange marmalade. I decided to make a pudding, inspired by Foodpairing & Allerhande.
Orange juice flavour with chocolate is for me always a winning combination. So that’s why I decided to make a pudding. I also had some good experiences in the past by adding whisky & ginger.
I thought the result would maybe be a bit overwhelming with al those strong flavours. But the result turned out to be pretty good. Of course my roommate also got a piece of the pudding. She was pretty enthousiastic.
Ingredients (serves 6)
4 eggs
200 grams dark chocolate
150 grams brown sugar
100 grams flour
200 ml orange marmalade
3 tbsp Glen Grant single malt Scottish whisky
ginger
butter
Preparation
Grease a ovenproof dish with some butter. Pre-heat the oven on 180 degrees celcius.
In the meanwhile split the eggs, whites form the yolks. Warm the chocolate au bain marie. Put the chocolate together with the egg yolks, sugar, flour & marmalade and mix it. Add grated ginger & whisky to your own taste. I used the Scottish single malt whisky Glen Grant.
Whip up the egg whites and fold it into the chocolate-marmalade mixture. Put the total mixture in the overproof dish. Put this dish in a bigger dish filled with some water. Bake the pudding for about 45 minutes in a oven of 180 degrees celcius. Check if it is done by putting a wooden skewer in the middle of the pudding. If it comes out clean it will be ready.
Recipe sources: Foodpairing & Allerhande
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