Ingredients
Lavender sugar
Pudding
Warm chocolate honey sauce
Method
1.Preheat oven to 160°C (140°C fan-forced).
2.For lavender sugar, combine sugar and lavender in a mortar and pestle and grind down lavender.
3.Sift together both types of flour and toss through the orange segments. In a medium saucepan combine the butter, the first lot of chocolate, lavender sugar and the reserved orange juice.
4.Gently heat until the sugar has dissolved and the chocolate has melted.
5.Make a well in the centre of the flour bowl and mix in the wet ingredients. Break up the eggs and stir through. Add the chopped chocolate. It is important to only stir the batter until just combined, otherwise the pudding might end up rather tough.
6.Spoon the mixture into prepared moulds (butter metal dariole moulds or individual baking dishes) and bake for 30 minutes or until a skewer comes out clean.
7.For warm chocolate honey sauce, break up the chocolate and place in bain marie. Add the butter and honey, stirring from time to time until the chocolate begins to melt. Mix in the milk and stir until the sauce is glossy and smooth.
8.Remove puddings from oven and while still hot, drizzle with grand marnier, if desired. Serve warm with some honey chocolate sauce and orange segments.
