Family-Friendly Chocolate & Clementine Pudding Recipe in Bali
Discover the ultimate family treat with this chocolate & clementine pudding recipe, perfect for kids in Bali.
Infused with local flavors, it’s a festive dessert that’s both delicious and culturally inspired.
Table of Contents
What is Chocolate & Clementine Christmas Pudding?
Chocolate & clementine Christmas pudding is a rich, fruity dessert traditionally enjoyed during the holiday season.
This Bali-inspired version adds a tropical twist with local ingredients like coconut milk and fragrant spices, making it a perfect treat for families.
Balinese Inspiration for Chocolate & Clementine Pudding
In Bali, desserts often feature ingredients such as fresh coconut, exotic spices, and vibrant citrus flavors.
This recipe combines the richness of chocolate with the zestiness of clementines, enhanced by Balinese touches like cinnamon, nutmeg, and coconut milk.
Ingredients for Bali-Inspired Chocolate & Clementine Pudding
Pudding Base:
100g dark chocolate, melted
75g all-purpose flour
50g cocoa powder
1 tsp baking powder
75g brown sugar
2 large eggs
50ml coconut milk
Zest and juice of 1 clementine
1/2 tsp ground cinnamon
1/4 tsp grated nutmeg
Sauce:
100ml fresh coconut cream
50g dark chocolate, chopped
1 tbsp brown sugar
Juice of 1/2 clementine
Garnish:
Fresh clementine slices
Toasted coconut flakes
Step-by-Step Guide to Making the Pudding
Step 1: Prepare the Pudding Batter
Preheat the oven to 180°C (350°F) and grease a pudding mold with a touch of coconut oil for a subtle tropical hint.
In a mixing bowl, combine the melted chocolate, coconut milk, eggs, clementine juice, and zest. Whisk thoroughly to create a smooth, glossy mixture.
In a separate bowl, sift together the flour, cocoa powder, baking powder, sugar, cinnamon, and nutmeg. This ensures the dry ingredients are evenly distributed and lump-free.
Gradually fold the dry ingredients into the wet mixture, ensuring a lump-free, velvety batter.
Step 2: Bake the Pudding
Pour the prepared batter into the greased mold, ensuring an even surface.
Cover the mold tightly with aluminum foil to retain moisture while baking.
Place the mold in a deep baking dish. Fill the dish with boiling water until it reaches halfway up the mold, creating a water bath to prevent the pudding from drying out.
Bake for 40-45 minutes, checking for doneness by inserting a skewer into the center—it should come out clean.
Step 3: Make the Sauce
In a small saucepan, gently heat the coconut cream over low heat, avoiding boiling.
Add the chopped chocolate, brown sugar, and clementine juice, stirring continuously until the chocolate has melted completely and the sauce is silky.
Keep the sauce warm until ready to serve.
Step 4: Assemble and Serve
Carefully unmold the pudding onto a serving plate by running a knife along the edges and inverting the mold.
Generously drizzle the warm chocolate sauce over the pudding, allowing it to cascade down the sides.
Decorate with fresh clementine slices and a sprinkle of toasted coconut flakes for added texture and flavor.
Tips for Perfect Bali-Style Presentation
Banana Leaf Plating: Line the serving plate with a fresh banana leaf to add an authentic Balinese touch and enhance the visual appeal.
Edible Garnishes: Use locally sourced edible flowers like marigolds or frangipani blossoms for a vibrant, festive presentation.
Traditional Utensils: Serve the pudding with coconut shell spoons or small wooden utensils for an eco-friendly, traditional feel.
Layered Presentation: Arrange the garnish thoughtfully—place clementine slices in a circular pattern on top and sprinkle toasted coconut along the edges.
Ambient Setting: Enhance the experience by serving the pudding on woven bamboo trays or mats, accompanied by dim lighting and a light scent of incense to mimic a Balinese dining atmosphere.
Detailed Recipe Overview and Cost for Bali Families
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Servings: 4 kid-sized portions
Estimated Cost in Bali: IDR 60,000-80,000 ($4-$6 USD)
Nutrition Facts (Per Serving):
Calories
320 kcal
Fat
15g
Cholestrol
50mg
Sodium
120mg
Carbohydrates
40g
Protein
6g
FAQs about Chocolate & Clementine Pudding in Bali
Q1: Can I use Balinese palm sugar instead of brown sugar?
A: Yes, Balinese palm sugar adds a caramel-like depth of flavor and complements the tropical theme.
Q2: Are there specific Balinese ceremonies where this dessert could be served?
A: While not traditional, this pudding can be adapted for celebrations like Galungan or Kuningan, where sweets are shared among family and friends.
Q3: What local fruits can replace clementines if they are unavailable?
A: You can substitute clementines with Bali’s native oranges or even passion fruit for a unique twist.
Q4: Can this pudding be made using a traditional Balinese steamer?
A: Absolutely! Steaming the pudding in a traditional bamboo steamer over coconut husk fire adds a delightful smoky aroma to the dessert.