Coconut and Chocolate Puddings
Don’t worry when the sauce oozes out over the sides of the pots as the puddings bake and rise – this means they’re perfect! The coconut water/cocoa mixture gets poured over the top before baking, then sinks down to the bottom during baking to create a sumptuous chocolate sauce, but it doesn’t like being contained! Be prepared to scrape the sauce from the outside of the pots … and enjoy!
|for the puddings:|
|75g||low fat natural yoghurt|
|100g||dark muscovado sugar|
|125ml||light coconut milk|
|150g||plain wholemeal flour|
|1½ tsp||baking powder|
|60g||dark chocolate chips, or dark chocolate (70% cocoa solids), finely chopped|
|finely grated zest of 1 orange|
|1 tsp||grated (peeled) fresh root ginger|
|For the sauce:|
|150g||light soft brown sugar|
|100g||half fate crème fraîche|
|150g||fresh mixed berries (such as raspberries, blueberries and strawberries)|
You will need: six 8cm ovenproof ramekins.
1. Preheat the oven to 180°C/160°C fan/Gas 4. Butter six 8cm ovenproof ramekins and place on a baking tray.
2. For the puddings, tip the yoghurt, muscovado sugar, eggs and coconut milk into a large bowl and whisk together until smooth.
3. Add the flour, cocoa powder and baking powder and whisk together until you have a smooth batter, then add half of the chocolate chips or chopped chocolate and mix well.
4. Spoon half of the batter into a separate bowl, add the orange zest and stir through. Add the grated ginger to the original bowl and stir through.
5. Spoon the batters into the prepared ramekins – the orange batter into three and the ginger batter into the other three, dividing it evenly.
6. Scatter the remaining chocolate chips or chopped chocolate over the top. Set aside while you make the sauce.
7. Pour the coconut water into a small saucepan, then add the cocoa powder and brown sugar. Set over a medium heat and whisk together until just hot and the sugar has melted and the cocoa combined.
8. Using a ladle, spoon some sauce over the top of each pudding, until each ramekin is just full to the brim.
9. Carefully transfer the puddings to the oven and bake for 15 minutes until bubbling and risen – the sauce will ooze out over the sides, but the sponge will be just firm to the touch.
10. Serve immediately, serving each pudding with a spoonful of crème fraîche and a selection of mixed berries.