Baking Recipes

.:Food Challenge: Mini Chocolate Orange Christmas Puds with White Chocolate Popping Candy Frosting:.

Chocolate Orange Christmas Puds

With Christmas just around the corner, the guys over at Lake District Dairy Co. asked me to take part in their festive food challenge to create a ‘naughty but nice’ dessert recipe using Quark to wow any party guests or family without being too bad for their waistlines.

So after a lot of thought and a manic dash around the supermarket, I came up with a twist on the old Christmas classic:

Mini Chocolate Orange Christmas Puds with White Chocolate Popping Candy Frosting

What you need:

Muffin Tin

For the sponge:

50g cocoa powder
3 tbsp boiling water
Zest and juice of one orange
50g Original Quark*
175g self raising flour
1 tsp baking powder
100g soft butter plus extra for greasing
300g caster sugar

For the frosting:

150g white chocolate
150g Original Quark*
Popping Candy

To decorate:

Ready to roll Regal icing (green and red for your holly and berries)

Directions:

Preheat your oven to 180 degrees and grease your muffin tin.

In a large bowl, add the boiling water and half of the freshly squeezed orange juice to the cocoa powder and mix until it forms a paste.

Add the butter, flour, baking powder, sugar, orange zest and remaining orange juice to the paste and mix until it’s all well combined.

Pour the mixture into the muffin tin and bake for around 35-40 minutes or until a skewer comes out clean when inserted into the middle of the sponge. Leave to cool on a cooling rack.

Whilst you’re waiting for your puds to bake, gently knead the green Regal icing and then roll it out onto a lightly icing sugar dusted surface until it’s about 3mm thick. Carefully cut out holly leaves with a sharp knife and set aside. Using the red icing, roll out your holly berries and also set aside for later.

To make your frosting, melt the chocolate in a heat proof bowl over a pan of nearly boiling water. Once melted, leave to cool slightly.

In another bowl, whisk the Quark and add your melted chocolate mixing them together until they are well incorporated. Finally add the popping candy and mix well.

Once your mini puds are cooled, ice the tops of them with the white chocolate frosting and then add two holly leaves and three berries on top. Repeat for all of your mini puds and then your chocolate orange mini puds are ready to serve!

Chocolate Orange Christmas Puds

Chocolate Orange Christmas Puds

Chocolate Orange Christmas Puds

Chocolate Orange Christmas Puds

Chocolate Orange Christmas Puds

Chocolate Orange Christmas Puds

Chocolate Orange Christmas Puds

Chocolate Orange Christmas Puds

Chocolate Orange Christmas Puds

Chocolate Orange Christmas Puds

I love chocolate orange at Christmas, usually in the form of Terry’s chocolate orange or even Matchsticks, so this recipe for me is Christmassy and fun, especially with the added popping candy!

These little puds went down a storm with my friends at work and I think they would be perfect for any Christmas party or family get together.

Let me know what you think and #merryquarkmas to all of you!

.:M:.

*PR Sample

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1 Comment

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    .:Fortnum & Mason Hamper:. - Almost Apricot
    January 14, 2015 at 8:49 pm

    […] Christmas recipe incorporating quark. I ended up coming up with a very festive recipe ofΒ Mini Chocolate Orange Christmas Puds with White Chocolate Popping Candy FrostingΒ and to my surprise, I was chosen as the winner! I was pretty amazed that I had won (still am a […]

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