School baking - chocolate puddle pudding with mandarin puree
Serve your studens a tasty chocolate fruit combination that meets the School Food Plans standards on 50% fruits in Desserts.
Ingredients
School baking - chocolate puddle pudding with mandarin puree
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€0.72
Mandarin puree:
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Mandarin oranges, canned in syrup - drained weight 650.0 g
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Cornflour 30.0 g
For the chocolate sponge:
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Stork 2kg 75.0 g
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Caster sugar 150.0 g
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Self raising flour 170.0 g
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Cocoa powder 20.0 g
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Egg 150.0 g
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Semi skimmed milk 38.0 ml
Preparation
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Advance preparation:
- Preheat the oven to 170°C.
- Line the baking tray with greaseproof paper.
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Mandarin puree:
- Place the mandarins into a jug and blend.
- Put the puree into a pan and place onto a low heat, reserving 40ml of the liquid.
- Take 40ml of the puree and mix with the cornflour to a smooth paste.
- Whisk the cornflour mixture into the hot mandarin puree and cook until the mixture has thickened.
- Allow to cool prior to use.
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For the chocolate sponge:
- Cream together the STORK and caster sugar.
- Slowly add in the eggs, if the mixture starts to separate add in a little of the self raising flour.
- Mix in the remaining self raising flour and cocoa powder.
- Add in the semi-skimmed milk.
- Put the mix into a piping bag for assembling the cake.
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To assemble and cook:
- In the base of the lined tray pour in two thirds of the mandarin puree.
- Pipe along the sides of the dish the chocolate cake mix forming a wall around the puree.
- Then randomly pipe over the remaining chocolate cake mix so there are pockets of the mandarin puree exposed.
- Top up the exposed pockets with the remaining puree.
- Bake for 30 min. or until the cake mixture has cooked through.
- Remove the cake from the oven and allow to cool slightly.
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To serve:
- Cut into 105g portions and serve.
