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Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

Chocolate, Clementine and Stem Ginger Puddings

For the dried fruit-averse, these chocolate, clementine and stem ginger desserts make an excellent alternative to Christmas pudding.

From the book


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.

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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.


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.

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From the book: The Sweet Roasting Tin

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