Upside Down Chocolate Mandarin Pudding

Winter is well and truly here, so now is the perfect time to treat yourself with some quick and easy puddings for dessert.  I've always been a massive fan of citrus puddings, with lemon pudding being my go too mid winter indulgence, but right now this house is all about the mandarins, anyone of us at anytime seems to be having one!  As a result I am buying them by the create, well thats an exaggeration, but you get the point…we have a lot of mandarin!  Bring on the flavour combo, we all are quite aware that choc orange works really well together, so naturally chocolate was my first thought , whenever I think of chocolate Nutella is usually the next think that popped into my head. So here are my Upside down Chocolate Mandarin Puddings with a Nutella twist.

Makes 2 ramekins

What you need…

• Slices of 1 Mandarin
• 1/2 cup of Self Raising Flour
• 1/3 cup Caster Sugar
• 2 tablespoons of Cocoa
• 40g melted butter
• 1/4 of milk
• 1 small egg beaten … you will not need the whole egg
• Zest of 1 mandarin
• 2 teaspoons od Nutella

• Juice of 1 Mandarin
• 1 tablespoon Caster Sugar
• 1/4 cup of boiling water 

How you do it…

• Set your oven to 160 C
• In a bowl whisk together the self raising flour, 1/3 cup of caster sugar and cocoa powder.
• Make a well a pour in butter, milk and about half of the egg 
• Whisk together well
• Add the zest as you continue to mix
• In two greased ramekins place some mandarin slices at the bottom
• Half fill the ramekin with batter over the top of the mandarin slices
• Dollop a teaspoon of Nutella into each ramekin 
• Cover the Nutella with more batter

• Take the mandarin juice mix it with the boiling water and stir in the 1 tablespoon of caster sugar 
• Pour into the ramekin over the back of a spoon 
• Bake for 20 mins
• Let cool for 15 mins then turn out onto a serving plate
• Enjoy with Ice-cream