Rhubarb & White Chocolate Puddings

Moist & Chocolatey, with a fruit taste.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 250  g rhubarb, chopped into 3cm pieces
• 120  g brown sugar
• 2  tablespoons  orange juice
• 1  cup self-rising flour
• 1⁄2 teaspoon bicarbonate of soda
• 140  g white chocolate, chopped
• 2  eggs, beaten
• 125  g unsalted butter, melted then cooled
•  custard or  ice cream, to serve

Directions

1. Preheat oven to 180c & grease 6 x 1-cup capacity ramekins.
2. Place rhubarb, sugar & orange juice in a small saucepan on medium heat & bring to the boil, then reduce heat to low & simmer for 5 minutes, then cool.
3. Place flour, bicarbonate of soda & chocolate in a large bowl & gently combine using a metal spoon.
4. Add eggs, butter & cooled rhubarb mixture & mix gently to combine.
5. Spoon into prepared ramekins & cover each with foil.
6. Place on a baking tray & bake for 40 minutes.
7. Remove & stand for 5 minutes, then invert onto serving plates.
8. Serve with custard or ice-cream.