Chocolate-orange steamed pudding with chocolate sauce 2016

Chocolate-orange steamed pudding with chocolate sauce

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(3 ratings)

Prep: 25 mins Cook: 1 hr, 30 mins

More effort

Serves 8

A classic chocolate-orange flavour in a rich and squidgy dessert that's low in sugar but no less tasty!

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal338
  • fat10g
  • saturates6g
  • carbs50g
  • sugars4g
  • fibre3g
  • protein9g
  • salt0.5g


    For the chocolate sauce

    • 50g cocoa
    • 50g butter, plus extra for greasing



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 100g Total Sweet (xylitol, see tip)
    • 1 tsp vanilla extract
    • 200ml semi-skimmed milk

    For the pudding

    • 1 small orange



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

    • 100g Total Sweet (xylitol)
    • 225g self-raising flour
    • 50g cocoa
    • 150ml semi-skimmed milk
    • 1 tsp vanilla extract
    • 2 large eggs


    1. First, make the sauce. Sift the cocoa into a small saucepan, add all the other ingredients, then warm over a medium-high heat, stirring. Allow to bubble hard for 1 min to make a glossy sauce. Spoon 4 tbsp into the base of a lightly buttered, traditional 1.2 litre pudding basin. Leave the rest to cool, stirring occasionally.

    2. Put a very large pan (deep enough to enclose the whole pudding basin) of water on to boil with a small upturned plate placed in the base of the pan to support the basin.

    3. Zest the orange, then cut the peel and pith away, and cut between the membrane to release the segments. Put all the pudding ingredients, except the orange segments, in a food processor and blitz until smooth. Add the orange segments and pulse to chop them into the pudding mixture. Spoon the mixture into the pudding basin, smoothing to the edges.

    4. Tear off a sheet of foil and a sheet of baking parchment, both about 30cm long. Butter the baking parchment and use to cover the foil. Fold a 3cm pleat in the middle of the sheets, then place over the pudding, buttered baking parchment-side down. Tie with string under the lip of the basin, making a handle as you go. Trim the excess parchment and foil to about 5cm, then tuck the foil around the parchment to seal. Lower the basin into the pan of water, checking that the water comes tw o-thirds of the way up the sides of the basin, then cover the pan with a lid to trap the steam and simmer for 1 1/2 hours.

    5. Carefully unwrap the pudding – it should now be risen and firm – and turn out of the basin on to a plate. Spoon over some warmed sauce and serve the rest separately with slices of the pudding.

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    Comments, questions and tips

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    24th Aug, 2018
    P.S. Fantastic as a cake in it's own right without the sauce....I may well try it with custard but it doesn't need it, it's super scrummy and moist just as it is :)
    24th Aug, 2018
    Love, love, love this recipe! So quick and so easy. I did mine in the slow cooker for ultimate ease and it turned out perfectly - a lot better than expected :) I also adapted the recipe slightly using egg whites (and around 100g of Skyr instead of egg yolks), sugar for xylitol and 20g of carob powder for some of the cocoa powder - I think it would work just as well substituting the whole lot for an even healthier bake. Delicious, definitely a 5 star recipe!! Thank you BBCGoodFood team for another corker :D
    17th Dec, 2019
    Hi - can you make this with individual mini pudding basins and steam them for a shorter period? Thanks!
    lulu_grimes's picture
    18th Dec, 2019
    Hello, Yes you can. We haven't tested this but I've pasted a recipe below that shows you a method for steaming individual puddings, the timings should be similar. I hope this helps.
    16th Nov, 2019
    I’m hoping to make this recipe for a Christmas gathering. I see it is freezable and wondered if you could tell me at what point during the method I need to freeze it, and how to defrost it, please? Many thanks.
    goodfoodteam's picture
    16th Nov, 2019
    Thanks for your question. You can freeze the completed pudding (wrap it well) and then simply defrost by leaving on the side. Reheat for a few minutes in the microwave and make the sauce fresh. Enjoy!
    17th Nov, 2019
    Brilliant! Thank-you. This will make the Christmas preparations a little easier. :)
    4th Mar, 2018
    Could you use a slow cooker to steam this or cook this in the oven? If so, please could you let me know how long for and what settings I would need to use. Thank you!!
    goodfoodteam's picture
    7th Mar, 2018
    Thanks for your question. We haven't tested this recipe in the slow cooker. However, we would recommend preparing the pudding exactly as above but at step 4, instead of placing into a steamer or large pan, put it into your slow cooker, pouring in enough boiling water from the kettle to come 3/4 way up the sides of the basin. Cover and cook on High for 4 hours until a skewer comes out clean. Serve as above.
    30th Jul, 2018
    Thank you! All I need to do now is track down some xylitol... I'm tempted to try it with sugar but know that I'd probably need to change the quantity - any suggestions as to how much gratefully received! Thanks again :)
    goodfoodteam's picture
    3rd Aug, 2018
    Happy to help. You can actually change it to caster sugar using the same quantity. Enjoy!
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