Self-saucing Jaffa pudding

Self-saucing Jaffa pudding

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(117 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

  • kcal522
  • fat21g
  • saturates11g
  • carbs82g
  • sugars54g
  • fibre2g
  • protein8g
  • salt0.86g
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Ingredients

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

    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

    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

    Orange

    or-ange

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

  • 3 eggs
    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

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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rferguson18
19th Apr, 2017
3.8
So delicious! I did add more orange zest and flavour drops to the batter as it wasn't quite orangey enough! Due to the wetness of the cake it doesn't keep for very long (not that there was much left anyway!)
Charmedmich
6th Mar, 2017
5.05
I made the slow cooker version of this today and it was absolutely delicious! Certainly a big hit with the whole family. I am eager to try it again with a few adult additions. Update: My first attempt cooking in the slow cooker was over cooked after 2.5 hours so my second attempt was checked at 2 hours and it was perfect.
llighton
3rd Jan, 2017
5.05
Made this for New Year's Eve party. Dead easy and will certainly make again. I'd increased recipe by 50% and cooked in 3 litre dish, using a Terry's chocolate orange. Was a bit underdone in the middle so would recommend anyone else doing that to increase cooking time by 10 minutes. Next time I'll try with dark chocolate and Cointreau as below for a more 'grown-up' pud.
JanWilko
30th Dec, 2016
This is such a good dessert and so easy to make. You don't need any specialist equipment and it comes out fantastic. The flavours were yummy. Would agree with other reviewers about using less sugar in the syrup.
bikerbell
11th Dec, 2016
3.8
Oh my, loved this, even though I made a few adjustments! I halved the recipe but used 2 eggs, I only had 1 clementine- no oranges and added a splash of Cointreau to the sauce mix. Oh and I only used dark chocolate. Apart from that I kept it the same!! I think my oven might have been set a little too hot, as there wasn't a lot of sauce. Definitely make again.
mountainjudrop
12th Nov, 2016
5.05
Just made and eaten this pudding - it was very easy and worked so well. We used 100g of a dark chocolate orange and it tasted divine. Definitely need ice cream or creme fraiche though!
patriciaf
23rd Oct, 2016
5.05
Oh my goodness this pudding is amazing. Used milk chocolate and reduced the sugar in the sauce as other reviewers. The orange taste was just enough and the sauce was plenty sweet enough. Made it half an hour before serving and kept it warm. Everyone agreed one of the best puddings ever and it will be made again. Plenty to go round and some to take home. Yum.
philippalakebaker
3rd Oct, 2016
Literally threw this together, no skills needed: Oh my goodness! Delicious and enough for beloveds to take home too. An all round winner I make make again and again. I'm not quite sure why 'self-saucing' sounds hard but I can assure you it was easy peasy.
patricia211151
8th Sep, 2016
5.05
I made this yesterday for a family lunch in the garden.....even thought the sun was beaming down...served with Cornish ice cream, it was perfect! I kept to the recipe and it was delicately scented with the orange. Agree, it makes a huge quantity, so there was leftovers to take away. Have already had requests to make for our Christmas get together!
veggieceri
16th Apr, 2016
Lush. I threw it all together in between courses, I was half-cut and it still turned out really well! Took bang on 30 minutes in the oven. Not very much sauce, but very lovely. Generous for 8! Definitely making it again.

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musical
15th Nov, 2016
Hi there. The pudding is gorgeous but family are demanding it more saucy as they were having spoon fights to get more ! Is it possible to double the sauce mixture without affecting the sponge ? Many thanks, Berni
ifeyinwa00
19th Mar, 2016
3.8
Hi is it possible to leave out the orange and use dark chocolate instead? Not a fan of chocolate orange
goodfoodteam's picture
goodfoodteam
20th May, 2016
Hi thanks for your question. Yes dark chocolate will work well in this recipe.
jennifleur
13th Mar, 2015
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
goodfoodteam
31st Mar, 2015
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
10th Feb, 2015
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
goodfoodteam
10th Feb, 2015
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
10th Sep, 2014
I need to convert this recipe into US cups. Do you have a convertion? Please
goodfoodteam's picture
goodfoodteam
16th Sep, 2014
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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