Puddings

We are very proud of our puddings at Moro. Unlike other recipes in the book, these puddings are inspired by flavours and ingredients rather than being classic dishes from a specific country. We combine these ingredients with techniques we have learnt along the way such as the use of apricot paste in a rich chocolate tart or membrillo (quince paste) in the Santiago tart, and as a result, they have become Moro classics in their own right. Where appropriate we serve these puddings with thick, creamy yoghurt that we make ourselves in the restaurant to balance out the sweetness, but you may also use crème fraîche.