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August 21, 2013
Orange and cardamom combine to make this a chocolate pudding with a difference. Although the fruit and spice cut through the richness of the chocolate and cream, it is nonetheless luxurious. The pudding is quick to make but takes a few hours to set.
8 cardamom pods
200g good quality plain chocolate
250ml double cream
1 Slit the cardamom pods open and prise out the seeds. Crush the seeds a little with the back of a spoon or in a pestle and mortar and put in a small pan with the milk. Slowly bring to boiling point, then remove from the heat and leave to infuse while preparing the other ingredients.
2 Break the chocolate into a bowl, cover with clingfilm and place over a pan of boiling water – try not to let the water touch the bottom of the bowl as this will make the chocolate lumpy. Leave the chocolate to melt.
3 While the chocolate is melting, grate the zest of the orange and squeeze out its juice.
4 Separate the eggs, then use a whisk to beat the egg yolks until they turn thick.
5 When the chocolate has melted, stir in the yolks, zest and juice, and strain in the milk.
6 Whisk the egg whites until they form soft peaks and fold them into the chocolate mixture using a large metal spoon.
7 Whisk the cream until it forms soft peaks and, using the metal spoon again, fold it into the other ingredients.
8 Pour the chocolate into a large dish or distribute it between six or eight small ramekins or pots (espresso coffee cups will do). Cover with clingfilm and refrigerate for a couple of hours or overnight until set.