This recipe used up leftover ingredients and basic staples to create a mouthwatering evening snack. Prep ahead to refrigerate and save time.
This post is special. This is the post with which I officially introduce foodlovebliss.com to everyone through my Instagram page. And it comes as part of a journey of taking my recently found love for cooking and baking and shaping it into something bigger, better. When I began to take baking and cooking seriously just a few months ago, I definitely did not see this happening so quickly. But, here we are, with this gorgeous recipe that marks a small milestone in my journey. I hope you enjoy this as much as my family did!
The combination of chocolate and orange is a super-hit! And with the almonds added for crunch, their lightly burnt, baked flavour is out of this world. I paired these with some cream cheese frosting I had in the fridge, but honestly, you do not need anything else to go with these beauties.
In my previous post that captures the recipe for the Orange-Ginger Pie (click here), I had mentioned that you may be left with some extra filling for the pie. So this is what I ended up doing with my share of extra filling. You may choose to make the same filling separately just for this recipe by dialing down the proportions to 1/6th of that mentioned in the Orange-Ginger Pie recipe.
Once I decided that I wanted to pair the filling with bread, the next was just about going through my pantry stock and identifying what all I want to add into this recipe to make it something new and delicious. I used a muffin tray with 6 slots and the recipe proportions are accordingly listed. You will need to refrigerate the pudding for at least an hour before baking it in the oven so that the bread absorbs all the gorgeous flavours.
INGREDIENTS
3 slices of bread, half a slice for each muffin mould (white, brown or multi-grain will do)
Available orange-ginger filling equally divided into 6 portions
1 tsp of orange marmalade or jam x 6 (I had this in the refrigerator. You may use any other jam if you wish to experiment.)
A few chocolate chips or pieces from any store-bought chocolate
12 almonds, roughly chopped (I used 2 almonds per muffin mould)
Butter for greasing the moulds
METHOD
Grease your muffin tray.
Break up the bread slices into rough pieces and place inside each muffin mould, pressing them in lightly.
Pour the orange-ginger filling equally into each mould.
Spread the jam lightly over each mould.
Place some of the chocolate chips or pieces into each mould as per your liking.
Sprinkle the chopped almonds.
Refrigerate the muffin tray with its ingredients for at least one hour.
Preheat the oven to 200 C.
Remove the muffin tray from the fridge and bake at 200 C for 30-35 minutes will the edges of the bread are nice and crisp.
Let the pudding cool outside the oven before popping them out to serve.
I used a bit of cream cheese frosting I had leftover to pair it with the pudding. The pudding tastes great just on its own as well.
I hope you enjoyed this recipe.
FOODLOVEBLISS.COM is my attempt at sharing my love for cooking, baking and capturing food that is simple, delicious and easy to make.
Everything you see here has been consumed by my family and friends, and hence, is tried and tested on a bunch of loyal guinea pigs.
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