Self-saucing Jaffa pudding

Self-saucing Jaffa pudding

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(122 ratings)

Prep: 35 mins Cook: 30 mins


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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  • 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

    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



    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)
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

  • single cream or ice cream, to serve

For the sauce

  • 200g light muscovado sugar
  • 25g cocoa


  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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25th Jan, 2014
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!
5th Jan, 2014
Scrummy Pud! Looking forward to making it again. All the family loved it - huge portions though, will half the quantities next time.
21st Dec, 2013
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.
21st Dec, 2013
This was amazing, although we had it after a HUGE roast dinner, so no one could eat much and it ruined it a bit - it's very rich so would advise having it after a slightly lighter meal! Also Next time I'd make the sauce with a bit less sugar as it was VERY sweet... But overall it was lovely. Next time I'll make it with a mix of dark chocolate and plain milk chocolate as choc orange is a bit sickly.
28th Nov, 2013
The best pudding I've ever made and if I say myself, the best ever. Next time will use less sugar as too sweet. Thanks for such a fab and easy recipe
24th Nov, 2013
Probably the best pudding in the world; EVER!
18th Nov, 2013
A bit disappointed with the sauce, don't know what I did differently to everyone else but it was still VERY runny... would have been a gorgeous pudding otherwise.
18th Nov, 2013
Also forgot to mention that I halved this recipe and it served me and my (always hungry) fiance for two nights!
13th Jan, 2014
Hi, When you halved the recipe how many eggs did you use? And did you literally just do half of everything else?
18th Nov, 2013
This has to be the nicest chocolate pudding I have ever tasted, never mind made! I put extra flavour in by adding a few teaspoons of orange essence, as well as the orange zest and a dash of orange juice. I would recommend putting it in an over-sized dish so that the sauce doesn't run over the top while bubbling in the oven (I would also have liked more sauce but we had some lovely Guernsey cream to make up for it, which is as thick as clotted Cornish but much nicer!!!) As it says in the recipe, don't worry about how it looks or how wrong it feels putting something like that in the oven... it really does rise and the liquid WILL sink to the bottom. Making for Christmas and will add some alcohol and cinnamon to make it more festive!


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