- 100g butter, melted, plus a little extra for the dish
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 is a raising agent that is commonly used in cake-making. It is made from an alkali…
- zest and juice 1 orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 3 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 150ml milk
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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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.
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.
If you want to use a slow cooker...
Remove and butter your slow cooker pot. Put flour, caster sugar, cocoa, baking powder, orange zest and a pinch of salt in a mixing bowl. Whisk orange juice, eggs, melted butter and milk, then pour on the dry ingredients and mix until smooth. Stir in the chocolate chunks and scrape it all into the pot. Mix ½ pint boiling water with sugar and cocoa then pour this over the batter. Return the pot to the slow cooker base, cover and cook on High for 3 hours until firm and risen.