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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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.
8th Oct, 2012
Ca you use dark brown sugar instead of light muscovado??
7th Oct, 2012
Amazed I could make this in my slow cooker (saves electricity if putting the main oven on just to cook a pud). Tastes wonderful and extremely rich and chocolatey, lasted for two nights for 5 of us so double the treat! Will certainly be making a pud in the slow cooker again, possibly the treacle sponge next! Thank you Good Food for giving me new ideas.
28th Jun, 2012
OMG this is the most Devine pudding ever.......not sure if extra broken chocolate is completely necessary but delicious recipe
28th Jun, 2012
OMG this is the most Devine pudding ever.......not sure if extra broken chocolate is completely necessary but delicious recipe
21st Jun, 2012
Easy to make delicious to eat kids loved it
19th May, 2012
Dangerously delicious! Avoided being over-sweet by using plain dark chocolate chunks (not milky or extra orange).
8th May, 2012
Oh my god, this is chocolate heaven!! Went down a treat at a recent dinner party. Easy to make and I was able to prepare a few hours in advance up to the pouring the boiling water mixture on stage. We had some left over (amazingly!) and ate it cold the next day - just as delicious! A definite keeper in my recipe collection.
14th Apr, 2012
Very easy to make and lovely and light although I expected more sauce. I'd be interested in how I could make a version with cherries - any ideas?
8th Apr, 2012
Great pudding especially with ice cream - crowd pleaser for sure!


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