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Self-saucing Jaffa pudding

Self-saucing Jaffa pudding

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(105 ratings)

Prep: 35 mins Cook: 30 mins

Easy

Serves 8
This intense chocolate orange sponge bake with thick sauce is about as indulgent as a good pudding gets

Nutrition and extra info

Nutrition per serving

  • kcalories522
  • fat21g
  • saturates11g
  • carbs82g
  • sugars54g
  • fibre2g
  • protein8g
  • salt0.86g
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Ingredients

  • 100g butter, melted, plus a little extra for the dish

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g self-raising flour
  • 140g caster sugar
  • 50g cocoa
  • 1 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • zest and juice 1 orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 3 eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 150ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 100g orange milk chocolate or milk chocolate, broken into chunks (we used Divine orange milk chocolate)
  • single cream or ice cream, to serve

For the sauce

  • 200g light muscovado sugar
  • 25g cocoa

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Method

  1. Butter a 2-litre baking dish and heat oven to 180C/160C fan/gas 4. Put the kettle on. Put the flour, caster sugar, 50g cocoa, baking powder, orange zest and a pinch of salt in a large mixing bowl. Whisk together the orange juice and any pulp left in the juicer, the eggs, melted butter and milk, then pour onto the dry ingredients and mix together until smooth. Stir in the chocolate chunks and scrape everything into the baking dish.

  2. Mix 300ml boiling water from the kettle with the sugar and cocoa for the sauce, then pour this all over the pudding batter – don’t worry, it will look very strange at this stage! Bake on the middle shelf of the oven for 30 mins until the surface looks firm, risen and crisp. As you scoop spoonfuls into serving bowls, you should find a glossy, rich chocolate sauce underneath the sponge. Eat immediately with vanilla ice cream or single cream.

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Comments, questions and tips

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Comments (149)

mungogerry's picture
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Worthy of its 5 star rating. Absolutely amazing pudding. Used the slow cooker method (Aga), and I'll admit I was dubious when I put it in the oven, but this pudding was truly awesome. Thank you good food!

CotswoldMummy's picture
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Made this last night for a family and friends supper and it was absolutely yummy! I only used milk chocolate but I did add the juice and zest of a large orange and the orange flavour was subtle and just enough, Fab recipe - will definitely be making again and soon!

debandlola's picture
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Yum! I was worried trying something new for a dinner party, but it turned out perfect. I followed the recipe exactly including cooking time and using orange chocolate. The only alteration I made was to use less sugar for the sauce (150g), as advised in other comments, and I thought the sweetness was about right. It certainly didn't need to be any sweeter. I will definitely be making this again as a good sized family pudding.

vrog's picture
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Gorgeous. Bit of a spur of the moment thing, so made it with Demerara sugars and plain chocolate but still worked well. As others have said, huge quantities.

hazine124's picture
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Great recipe. I made it in the slow cooker as the tip suggested and it worked brilliantly. The sponge isn't particularly special but the sauce is fab and makes the dish very rich. We got nine generous portions out of this pud; I reheated it twice in the slow cooker and it was just as good every time. This is definitely one to repeat!

championcat's picture

Om nom nom this was lovely and enjoyed by the whole family. I used a Terry's milk chocolate orange and that worked well.

The only 'issue' we had was that it's super rich and HUGE. We're hearty eaters but this would serve 12, not 8. We have so much left over, I hope it can be revived tomorrow. Took under 30mins to cook in a large rectangular lasagne dish. Will make again!

jithanishant's picture
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I made this sinfully dark chocolate self saucing pudding. It came out well and was a super hit with the family. Went down like a storm. I halved the recipe and still there was more than sufficient for the 4 of us. As was mentioned in the earlier comments, I reduced the amount of sugar. I used milk chocolate instead of the orange dark chocolate as I did not have orange chocolate. But it came out perfect. Will definitely be making it again.

jithanishant's picture
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Made this sinfully, chocolatey pudding. I halved the ingredients and still it was more than sufficient for a second helping for the 4 of us. Used milk chocolate instead of the orange chocolate. Though it was only half the quantity it took about 28-30 mins for the pudding to be ready. As was mentioned in a few of the earlier comments, I reduced the quantity of sugar. It was absolutely delicious and quite simple to make. Was a hit with the husband. Will definitely make it again.

roxby's picture
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I do like this recipe a lot, what makes this recipe is the AMAZING chocolate orange sauce, the sponge is nothing special.

jsimone's picture
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I'm not a big fan of chocoate bu this is definately a hit especiilay served with custard! i used milk chocolate instead of orange milk chocolate and i think the hint of orange was just right. it was a hit with the family. lovely!

pennyclark's picture
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Omg! Chocolate heaven, we couldn't eat it all though, I hope it'll reheat ok

imicola's picture
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Very easy and tasty, but it took a lot longer to cook than stated (about an hour!) and the sauce was rather runny. Also if you aren't using orange chocolate in it, you might want to use 2 oranges as the orange flavour didn't stand out as much as it could have.

josieberry's picture

Love this pudding. So quick to throw together and cook. I have it weighed out and put it in the oven while we eat our main course - perfect timing. Love Aldi`s orange and almond chocolate in this. (It comes in 5 x 25g bars, so a sneaky bar left over for the chef`s treat)

jeanieh's picture

A very delicious and comforting pudding, especially on a cold winter's night. Mmmm.

rachykay's picture

Fabulously easy but impressive pudding? The end result is magic! I halved the recipe and added orange essence to the sauce. Definitely make again!

cshobbs's picture

This was excellent.
But it did take more like 40 minutes to cook in my oven.
I was a little disappointed that the sauce wasn't thicker.

katkatkat76's picture

This was extremely nice, and enjoyed by everyone...and then next morning I found the butter in the microwave! How different would it have tasted if I'd remembered to add it? Seemed very spongy without...

Puzzled of Ipswich!

katkatkat76's picture

This was extremely nice, and enjoyed by everyone...and then next morning I found the butter in the microwave! How different would it have tasted if I'd remembered to add it? Seemed very spongy without...

Puzzled of Ipswich!

wellybobs's picture

Scrummy Pud! Looking forward to making it again. All the family loved it - huge portions though, will half the quantities next time.

bakergirl89's picture

Also, it definately does serve 8, easily! I would say even more like 10 because some people won't eat as much as it is rich.

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Questions (6)

jennifleur's picture

Hi, is it possible to make the sponge mixture a day or so in advance, and refrigerate before adding the sauce element and baking? I'm trying to get as much prep done as possible in advance of a family celebration! Thanks :)

goodfoodteam's picture

Hi jennifleur, thanks for your question. We haven't tested making this ahead and leaving it and would advise not to do so as the baking powder in the sponge would have too much time in the mixture and would make the batter rise too much causing it to collapse. 

ldupuy's picture

Hi there,
I made this pudding for the weekend & it was great. I'm wondering now if it can be made in individual ramekins (like my Le Creuset mini- casseroles). If yes, how long would I need to bake them?
Thanks a lot for your help.

goodfoodteam's picture

Hi Idupuy, thanks for getting in touch, so glad you enjoyed making this. We haven't tested this recipe using individual pots so cannot guarantee perfect results. It's possible that the sponges will cook too quickly in smaller dishes and would end up drying out. You could try cooking them at a lower temperature to compensate or alternatively you could try one of our triple tested chocolate fondant recipes instead, such as -  http://www.bbcgoodfood.com/recipes/1759653/foolproof-chocolate-and-coffee-fondants or http://www.bbcgoodfood.com/recipes/8168/chocolate-fondant Let us know how you get on. 

chica1004's picture

I need to convert this recipe into US cups. Do you have a convertion? Please

goodfoodteam's picture

Hi there, thanks for your question, there are lots of cup to gram converters online, if you do a search you should fine one.

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