Take one large orange.
Peel, simmer in a pan of water, then puree. Cool then fold into a mixture of butter, sugar and eggs. Add ground almonds and poppy seeds.
Bake in a muffin tin.
Drench in an orangey, sweet, zesty, cardamomy syrup.
Make some creme patissiere, add some double cream to transform to creme legere, and pipe over the puddings. Make milk chocolate shards and scatter over.
The proof of these puddings is in the eating.
I knew that adding a touch of chocolate to the orange flavour was sure to work well. But what I really like here is the sweetness and the moistness together with the texture given by the ground almonds and poppy seeds.
Broad Street Baker 