These are a cute little pudding for a tea party or dinner party – pretty cups containing layers of sponge, orangey curd and chocolate mousse. They’re pretty easy once you’ve mastered the orange curd part – as the sponge base is a cheat and the chocolate mousse is ridiculously simple. You can use more or less of each of the layers depending on your tastes – I lean towards a more-mousse angle. I bought a set of mismatching teacups on eBay which I always use for these sorts of desserts – they’re also great for portion control as I can get a bit carried away…
‘Jaffa cake’ teacup puddings – makes 6
For the sponge base:
– 9 sponge fingers
– A little orange juice just to splash over the sponge fingers – feel free to add a little slosh of Cointreau too if the mood takes you
For the orange curd:
– 3 big oranges – juice and zest (I have also done this with shop-bought fresh orange juice – good in an emergency)
– 1 lemon – juice and zest
– 100g cold butter chopped into pieces
– 75g caster sugar
– 3 whole eggs and 3 extra yolks
– 4 eggs
– 150g chocolate
– 2 teaspoons sugar
Start by crumbling 1.5 sponge fingers into the base of your tea cup. Splash a little of the orange juice (and Cointreau) over the sponge fingers – just enough to moisten (hateful word) really. Set aside in the fridge to chill.
Now make your curd. This recipe will make more curd than you need but this is a Very Good Thing as it is spectacular on top of an English muffin for breakfast. Pour the zest and juice of the oranges and lemon into a saucepan – you should have about 200ml of juice. Beat the whole eggs and extra yolks together and add to the juice, then add the sugar and heat gently. Stir constantly for about 10 minutes. The mixture will slowly thicken to the point of coating the back of a spoon. At this stage take the pan off the heat, add the cubed butter into the mixture and whisk until melted and smooth. Leave aside to cool and then refrigerate.
When the curd is cold, make the mousse. Break the chocolate into small pieces and place into a heatproof bowl. Heat water in a saucepan and place the bowl over the water (resting above but not touching the water). While the chocolate is melting, separate the eggs. Set the yolks aside and whisk the egg whites and sugar together to form soft peaks. When the chocolate has melted, rapidly whisk the yolks into the chocolate and then gently fold the fluffy whites into the chocolate mixture.
Assemble the puddings by layering a few spoons of orange curd over the orangey sponge base and then topping with a little heap of chocolate mouse. Smooth the mousse over and leave in the fridge until you’re ready to serve. I like these topped with a few zesty shards of orange peel or a grating of very dark bitter chocolate.