Chocolate and Ginger Pudding

Photo: Ann McDonald

Makes 6

If Chocolate Mousse and Chocolate Pots of Cream had a love child, this would be it, this delightful treat that combines the rich flavours of dark chocolate with the warming spice of ginger. 

Ingredients

•     180ml of cream
•     1 vanilla pod
•     120ml of milk
•     125g of 70% dark chocolate
•     2 free-range egg yolks
•     1 tbsp of icing sugar
•     1 tsp of ground ginger
•     40g of preserved stem ginger in syrup or crystallised ginger

Method

1. Preheat your oven to 140˚C.

2. Begin by gently warming the cream in a saucepan over low heat. Split the vanilla pod and scrape out the seeds, adding them to the cream. Allow the flavours to infuse for 30 minutes.

3. Meanwhile, in another saucepan, combine the milk and dark chocolate. Melt the chocolate over low heat until smooth and creamy.

4. In a mixing bowl, beat together the egg yolks, icing sugar, and ground ginger until light and fluffy.

5. Slowly pour the melted chocolate and vanilla-infused cream into the egg mixture, whisking continuously to combine.

6. Chop the preserved stem ginger and distribute it evenly among six ramekins, along with a drizzle of ginger syrup.

7. Pour the chocolate mixture over the ginger in each ramekin, filling them to the top.

8.  Place the ramekins in a deep roasting dish and carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins.

9. Bake the puddings in the preheated oven for 50-60 minutes, or until they are slightly puffed up and spongy to the touch.

10. Once baked, remove the puddings from the oven and transfer the ramekins to a flat tray. Allow them to cool slightly before placing them in the fridge to set for at least 6 hours, or overnight.

11. Serve the chilled chocolate and ginger puddings with a dollop of crème fraîche or cold, liquid cream for a decadent finish.