This is another of my maternal grandmother's recipes. I've changed it a bit, not least substituting dark rum for her juice and zest of an orange and a slug ot two of Grand Marnier. It's not that I didn't like her version, but it was just a bit too much like a homespun Terry's chocolate orange for comfort. You do as you please.
It's incredibly easy to make, and dangerously compelling to eat, one of those puddings about which everyone says 'it's very rich' before going on to third helpings.
Recipe posted by Nigella
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At what point do you add the grated orange and slugs of Grand Mariner?
Posted by djsyclopz on 13th May 2011 at 11.34
I wonder how this would work if chestnut purée and dark chocolate were substituted with butternut squash purée and white chocolate with added spices - cinnamon, nutmeg, allspice, ginger....
Posted by JenniferA on 3rd Jun 2012 at 10.55