Rum and orange doughnuts with chocolate sauce and orange custard
Now this is a pudding for orange lovers! Crispy orange doughnuts with a creamy orange custard and silky chocolate sauce.
Ingredients
For the doughnuts.
- 1 unwaxed orange, zest only
- splash orange essence
- 100ml/3陆fl oz dark rum
- 200g/7oz self-raising flour
- 50驳/1戮辞锄 caster sugar
- 50驳/1戮辞锄 unsalted butter
- 2 free-range eggs
- vegetable oil, for deep-frying
- 100驳/3陆辞锄 caster sugar
For the chocolate sauce
- 75驳/2陆辞锄 dark chocolate, broken into pieces
- 125ml/4fl oz full-fat milk
- 1 tbsp caster sugar
- 25g/1oz unsalted butter
For the orange custard
- 6 free-range egg yolks
- 500ml/18fl oz full-fat milk
- 100驳/3陆辞锄 caster sugar
- 1 unwaxed orange, zest only
To serve
- 1 unwaxed orange, zest only
- 50驳/1戮辞锄 icing sugar
Method
To make the doughnuts, pour the milk into a pan and bring to the boil. Add the orange zest and essence, sugar and butter and leave to infuse for 10 minutes.
Tip in the flour and beat until set and the mixture comes away from the sides.
Take the pan off the heat and beat in the eggs and rum. Leave to cool for 1 hour.
Preheat a deep-fat fryer to 190C or heat a large heavy based pan filled half-full with oil until it reaches 190C on a cook鈥檚 thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Carefully spoon the batter into the hot oil. (CAUTION: do not allow the oil to get too hot as this may cause the churros to explode. Protect yourself from splashes of hot oil and keep your face away from the pan.) Fry for a few minutes until golden-brown. Remove with a slotted spoon and drain on kitchen paper, before dusting with caster sugar.
To make the chocolate sauce, melt the chocolate in a heatproof bowl set over a pan of barely simmering water, making sure the base of the bowl doesn鈥檛 touch the water.
Meanwhile, heat the milk and sugar in a separate saucepan. Stir the hot milk into the melted chocolate. Take off the heat and stir in the butter. Set aside and keep warm.
To make the custard, heat the milk and orange zest in a large saucepan. Beat the egg yolks in a large glass bowl and gradually pour in the warm milk. Pour the egg mixture back into the pan and heat, whisking, until thickened. Strain into a clean pan and keep warm.
To serve, spoon some custard onto dessert plates, pile up the doughnuts and spoon over some chocolate sauce. Gate some orange zest over and dust with icing sugar.
