Chocolate and satsuma puddings
Preparation time: less than 30 minutes
Cooking time: 10-30 minutes
For the puddings:
150g (5oz) unsalted butter, plus extra for greasing
150g (5oz) self-raising flour
150g (5oz) 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 (2oz) brown sugar
2 tbsp cocoa powder
25g (1oz) unsalted butter
1 Preheat a baking sheet in the oven to 200°C/R 6.
2 Place all the pudding ingredients into a food processor and blend until a smooth mixture is formed.
3 Pour the pudding mixture into two well greased ramekins and place the ramekins on to the hot baking tray and bake in the oven for 12 minutes, or until the puddings are cooked through.
4 For the satsumas: dust the fruit with icing sugar and place on to a baking tray. Bake for ten minutes.
5 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.
6 Add the butter and stir until it has melted and combined with the sauce.
7 Remove the puddings from the ramekins and place them on to clean plates. Pour some of the sauce over the top of the puddings and garnish with the satsumas.