This naughty pudding is the perfect way to use up all those Christmas Chocolate Oranges. A definite winner
Ingredients
- 1 orange
- 5 tbsp Grand Marnier
- 50g caster sugar
- 2 dark Terry's chocolate oranges, seperated into segments
- 85g unsalted butter, softened
- 3 eggs, separated
- 284ml pot double cream
- 140g rich tea finger biscuit
To serve
- 142ml pot double cream, lightly whipped
- grated dark chocolate or chocolate curls
Method
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Line the base and sides of a 1kg loaf tin with cling film. Squeeze the juice from the orange and mix with 3 tbsp of the Grand Marnier. Cut away the bitter white pith from inside the orange shell, then cut the peel into fine strips and boil it in a covered pan with 300ml water for 20 mins until soft. Add the sugar, then simmer uncovered for a bit longer until you have a soft, sticky peel.
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Melt the chocolate over a pan of water, then take from the heat and beat in the butter and egg yolks, followed by the rest of the Grand Marnier.
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Whisk the egg whites until they hold their shape, then whip the cream until softly stiff. Fold both of them into the chocolate mixture.
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Spoon 5 large tbsp of the chocolate mixture into the tin, then dip the finger biscuits in the orange and Grand Marnier mixture one by one and arrange over the chocolate layer – don’t soak them too much or they will fall apart. Scatter over some of the sticky peel, then spoon on another 5 tbsp of the chocolate mixture.
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Carry on layering up the biscuits and chocolate mixture until you have 4 layers of biscuit, finishing with a chocolate layer. You should only need to use half the peel. Lightly cover with cling film and freeze until ready to serve. Freeze the remaining peel separately.
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To serve, take the cake and orange peel out of the freezer no more than 1 hr before serving and strip off the cling film. Top with whipped cream and the remaining peel, and scatter with the grated chocolate. Keep chilled until ready to eat.