ORANGE & GINGER PUDDINGS

1. Grease 6 individual pudding tins, 80 mm in diameter, with vegetable oil spray then dust with flour.
2. Beat the butter, sugar and orange zest until light and fluffy.
3. Add the eggs and mix to combine.
4. Fold in the flour and cinnamon.
5. Lastly, add the chopped ginger and chocolate, then mix until evenly distributed.
6. Divide the mixture evenly between the prepared pudding tins. Place a square of baking paper, followed by a square of foil, on top and crimp the edges to secure it to the tins.
7. Cook in a steam oven set to 100°C for 20 minutes.
8. Allow to stand at room temperature for 5 minutes before unmoulding.

CANDIED ORANGE

1. Place the water and sugar into a saucepan over induction setting 7 for 3 minutes, until the sugar has completely dissolved.
2. Add the orange slices and simmer for 30 minutes, or until tender and the pith is translucent.
3. Transfer the orange slices onto a wire cooling rack and allow to cool at room temperature.
4. Once cool, make an incision in the peel and twirl the orange to create the garnishes.
5. Set aside until required.

CARAMEL SAUCE

1. Heat the cream in a saucepan over medium heat, induction setting 6, for 3 minutes.
2. Heat a separate saucepan over medium heat, induction setting 6. Once hot, add the sugar and allow to completely dissolve and caramelise.
3. Reduce the heat to low, induction setting 3, and add the butter, then stir to incorporate.
4. Remove from the heat, add the hot cream and mix to combine.

Note:    The sauce can be gently reheated prior to serving if it has cooled down too much.

FINISHING

1. Place the puddings onto serving plates.
2. Top with caramel sauce and garnish with candied orange slices.

Note:    Serve immediately.