Rhubarb & White Chocolate Puddings

1. 1

   Preheat oven to 180c & grease 6 x 1-cup capacity ramekins.

2. 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. 3

   Place flour, bicarbonate of soda & chocolate in a large bowl & gently combine using a metal spoon.

4. 4

   Add eggs, butter & cooled rhubarb mixture & mix gently to combine.

5. 5

   Spoon into prepared ramekins & cover each with foil.

6. 6

   Place on a baking tray & bake for 40 minutes.

7. 7

   Remove & stand for 5 minutes, then invert onto serving plates.

8. 8

   Serve with custard or ice-cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.