Rum and orange doughnuts with chocolate sauce and orange custard recipe
 Now this is a pudding for orange lovers! Crispy orange doughnuts with a creamy orange custard and silky chocolate sauce. 1 unwaxed orange, zest onlysplash orange essence100ml/3½fl oz dark rum200g/7oz self-raising flour50g/1¾oz caster sugar50g/1¾oz unsalted butter2 free-range eggsvegetable oil, for deep-frying100g/3½oz caster sugar 1 unwaxed orange, zest only splash orange essence 100ml/3½fl oz dark rum 200g/7oz self-raising flour 50g/1¾oz caster sugar 50g/1¾oz unsalted butter 2 free-range eggs vegetable oil, for deep-frying 100g/3½oz caster sugar 75g/2½oz dark chocolate, broken into pieces125ml/4fl oz full-fat milk1 tbsp caster sugar25g/1oz unsalted butter 75g/2½oz dark chocolate, broken into pieces 125ml/4fl oz full-fat milk 1 tbsp caster sugar 25g/1oz unsalted butter 6 free-range egg yolks500ml/18fl oz full-fat milk100g/3½oz caster sugar1 unwaxed orange, zest only 6 free-range egg yolks 500ml/18fl oz full-fat milk 100g/3½oz caster sugar 1 unwaxed orange, zest only 1 unwaxed orange, zest only50g/1¾oz icing sugar 1 unwaxed orange, zest only 50g/1¾oz 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’s 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’t 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. 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. 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. 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. 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’s thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) 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’s 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. 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’t touch the water. 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’t 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. 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 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. 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.