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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jogazelleark
13th Dec, 2012
5.05
How can this be so tasty and yet so easy?? Absolutely beautiful. Don't worry when you first make it - yes, it should look like this before you put in oven.
MelanieCyp
2nd Dec, 2012
2.05
I don't really understand the hype about this recipe. It's a perfectly decent pudding, but nothing special. If you are looking for something rich and decadent, this isn't it. It's tasty, moist, but not like something you would have a really good restaurant.
kidskitchen
21st Nov, 2012
5.05
Really nice and simple to make. A nice winter warmer!
annakilmurray
18th Nov, 2012
This looks gorgeous. Does anyone know if it's ok to make everything up the day before and keep in the fridge overnight, then mix and bake the following day?
lekkerkos
9th Nov, 2012
5.05
Absolutely delicious and very easy to make. Everyone loved it! Made it ahead and so served it cold with icecream as no-one wanted theirs heated, delicous - will try it warm next time. Sure to become a favourite!
missflops
25th Oct, 2012
5.05
This has to be the easiest and most delicious chocolate pudding on the planet. It is absolutely divine. Made it using Terry's Chocolate Orange. Huge pudding and perfect when you have lots of people to feed. Easily serves 8. This is definitely going to appear on my list of puddings to cook over the Xmas season. It's a winner!
justineburton
10th Oct, 2012
4.05
Really tasty! My oven broke down near the end of cooking so was a bit soft in the middle however It was still a real treat! Though it's a BIG pudding, probably better for a party than just me and my husband!
whats4t
9th Oct, 2012
This pudding sounds just what I`m looking for to take to a Halloween party, for grown ups and children. Like the comments about the large quantity it makes!!
ros1ie
8th Oct, 2012
So easy to make - did it while the veg for Sunday lunch was cooking! I'll definitely add more orange zest (and maybe a splash of cointreau) next time and didn't think it was orangey enough but delicious none the less.
justineburton
8th Oct, 2012
4.05
Ca you use dark brown sugar instead of light muscovado??

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