Hot chocolate and orange pudding

Recipe by:

For a decadent pudding with a zesty twist and hint of vanilla, indulge in this dessert with hot orange sauce

Hot chocolate and orange pudding

SERVES

8

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

45

MINUTES

CUISINE

COURSE

Baking

Method

  1. Heat the oven to 170°C. Grease an ovenproof dish.

  2. Sieve the flour, bread soda and cocoa powder together and set aside.

  3. Cream the butter and sugar until light and fluffy. Slowly add in the eggs and vanilla. Add in the flour mixture until combined.

  4. Mix in the orange juice and zest until they too are combined. Mix the sauce ingredients together.

  5. Fill a roasting tin with hot water, one big enough to sit the ovenproof dish into comfortably. Scoop the mixture into the greased dish and flatten it out, scoop the sauce over the first chocolate layer.

  6. Put the dish into the water filled roasting tin and carefully place the lot into the oven.

  7. Bake for 45 minutes or until a skewer comes out with a moist crumb from the edges. You may need to top up the water around the edges.

Ingredients

  • 175g plain flour

  • 1 tsp bread soda

  • 40g cocoa powder

  • 175g butter

  • 220g light brown sugar

  • 3 eggs, lightly beaten

  • 2 tsp vanilla extract

  • 3 tbsp orange juice

  • zest of 3 oranges

  • For the sauce:

  • 70g light brown sugar

  • 2 tbsp cocoa power

  • 3 tbsp hot water

  • 3 tbsp orange juice

Method

  1. Heat the oven to 170°C. Grease an ovenproof dish.

  2. Sieve the flour, bread soda and cocoa powder together and set aside.

  3. Cream the butter and sugar until light and fluffy. Slowly add in the eggs and vanilla. Add in the flour mixture until combined.

  4. Mix in the orange juice and zest until they too are combined. Mix the sauce ingredients together.

  5. Fill a roasting tin with hot water, one big enough to sit the ovenproof dish into comfortably. Scoop the mixture into the greased dish and flatten it out, scoop the sauce over the first chocolate layer.

  6. Put the dish into the water filled roasting tin and carefully place the lot into the oven.

  7. Bake for 45 minutes or until a skewer comes out with a moist crumb from the edges. You may need to top up the water around the edges.