Ingredients
9 total- 150g pudding rice
- 2 oranges or blood oranges, both zested, then 1 juiced and 1 peeled and segmented
- 85g caster sugar
- 900ml whole milk
- 150ml double cream
- ½ tsp vanilla bean paste
- 1 tsp unsalted butter, for greasing the ramekins
- 100g milk or dark orange chocolate, broken into small chunks
- 30ml orange liqueur (optional)
Method
3 stepsStep 1
Preheat the oven to 160°C/140°C fan/gas 3. Put the rice, half the orange zest, 65g caster sugar, the milk, cream and vanilla in a bowl; gently mix with a fork.
Step 2
Lightly grease 8 ramekins and divide the mixture between them; dot over the choc chunks. Place them on a baking tray and bake for 45-50 mins until golden and a skin forms on top.
Step 3
For the sauce, combine the orange juice, remaining zest and 20g sugar in a pan; bring to the boil. Reduce the heat, add the orange segments and bubble for 8-10 mins until thick and syrupy. Turn off the heat and stir in the orange liqueur, if using. Spoon over the rice puddings to serve.