Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Chocolate, Clementine and Stem Ginger Puddings
by Rukmini Iyer from The Sweet Roasting Tin
Makes 6
Total 45min
Prep 15min
Cook 30min
For the dried fruit-averse, these chocolate, clementine and stem ginger desserts make an excellent alternative to Christmas pudding.
Discover more delicious Ginger recipes
From sticky cakes to aromatic stir-fries
From the book
The Sweet Roasting Tin
Rukmini Iyer
The Sweet Roasting Tin
75 laid-back bakes from the author of The Roasting Tin series
From traybakes to tarts, cupcakes to cookies
With recipes for every season, occasion and skill level
Buy From
Introduction
These are mini Christmas puddings for people who inexplicably don’t like dried fruit (I’m particularly addressing my sister here). These chocolate, orange and ginger offerings are a lovely festive dessert, reminiscent of the best sort of school pudding. Serve with crème fraîche or hot custard.
Tags
Ingredients
| 4 pieces of | stem ginger, finely chopped |
|---|---|
| 115g | softened unsalted butter |
| 115g | soft light brown sugar |
| 2 | medium free-range eggs |
| 2 | clementines, zest and juice |
| 85g | plain flour |
| 30g | cocoa powder |
| 1 tsp | baking powder |
| 6 | squares dark chocolate (70% cocoa solids) |
| crème fraîche or custard | |
| clementine slices, to serve |
Essential kit
You will need: 6 dariole moulds.
Method
Preheat the oven to 160°C fan/180°C/gas 4, and butter 6 dariole moulds. Set half the chopped stem ginger to one side, and divide the rest equally between the moulds. Whisk the butter and sugar together until smooth, then beat in the eggs one at a time, along with the clementine zest and juice and the rest of the chopped stem ginger.
Gently fold in the plain flour, cocoa powder and baking powder, taking care not to overmix.
Fill each dariole mould halfway with the batter, place a square of chocolate in the middle, then carry on filling the moulds.
Place the moulds in a medium-sized, deep roasting tin, and carefully pour in boiling water to come halfway up the sides of the moulds. Cover the tin tightly with tinfoil, then gently transfer to the oven and cook for 25–30 minutes.
Remove the moulds from the water with tongs, gently run a knife around the sides of each pudding, and invert on to a plate. Serve hot, with crème fraîche or custard and clementine slices.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Ginger Recipes
View all
Nigella Lawson’s Non-alcoholic Mistletoe Cocktail
Jane’s Patisserie’s Sticky Ginger Loaf Cake
by Jane Dunn from Jane’s Patisserie Easy Favourites
More Christmas Recipes
View all
Air Fryer Mince Pie Lattice Slice
by Clare Andrews from The Ultimate Air Fryer Cookbook: 15 Minute Feasts
Rick Stein’s Mini Brioche Toasts with Whipped Feta, Fresh Figs and Pickled Walnuts
by Rick Stein from Rick Stein’s Christmas
More Rukmini Iyer recipes
View all
One-tin Malai Chickpea Curry With Peppers and Mushrooms
by Rukmini Iyer from The Green Cookbook
Butternut Squash Laksa
by Rukmini Iyer from The Green Cookbook
