Self-saucing Jaffa pudding

Self-saucing Jaffa pudding

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(166 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


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



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

  • 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…

  • 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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15th Mar, 2019
Tweaked this so much I don't think I can rate it! Made dairy free with hard stork and soya milk and dark choc to replace. Didn't do orange, but put 3 sliced ripe pears at the bottom of the dish and hazelnuts in the batter. We're not huge sugar fans so only used 100g sugar in the sauce and 80g sugar in the batter - the cake was not sweet at all and the pears lent their own sweetness to the sauce. Think I must've used the wrong sized pyrex dish as it was almost full to the brim once the liquid was poured on, and I needed it to be sat on a tray in the oven! It took an hour (prob my fault for the smaller, deeper dish) however, DELISH and lots of sauce :)
2nd Dec, 2018
Extremely easy and a big winner with both adults and children alike.
18th Nov, 2018
Extremely easy to make. I halved the recipe (2 eggs) for four after a Sunday roast. Total winner. Only problem is maybe. It enough sauce but that may be to do with halving quantities. I made with milk choc chips not chopped dark choc and was delicious. I will be trying other self saucing puds...!
3rd Nov, 2018
A really fun dessert to serve at the table. The sponge on top "wobbles" as you cut through it bringing anticipation to see the liquid sauce underneath. I made this with dark chocolate instead of orange chocolate and omitting the orange juice and zest. Tastes great without the extra orange flavour. Took 35-40 mins in my 160 fan-assisted oven to get the middle fully cooked. There was lots of sauce, even after the extended cooking time.
16th Feb, 2018
I love this recipe. So simple but so delicious. I've made it several times and there have never been any leftovers.
22nd Jan, 2018
This was lovely. I wish I'd looked at the quantity it makes and read the comments then I might not have quite so much left over! It was very easy to make. I threw it together on a whim because its a snowy day. Brilliant.
Joesyjo's picture
10th Dec, 2017
Easy to make and delicious. I ommited the orange and just made a chocolate one following the rest of the recipe. I also reduced the sugar in the sauce by 50g as other reviews recommended and it was just the right level of sweetness.
Hey Micky
15th Nov, 2017
Utterly delicious! Very saucy. Takes longer than 30 mins in a ceramic dish as illustrated. Does not reheat well
19th Apr, 2017
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!)
6th Mar, 2017
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.


Adam Fawcett's picture
Adam Fawcett
28th Apr, 2020
When cooking in a slow cooker can you use an dish to put the mixture in the put the dish in the slow cooker instead of making it directly in the slow cooker ?
Esther_Deputyfoodeditor's picture
28th Apr, 2020
Hey, Esther from the food team here! You could try cooking it in a pudding basin, covered with a lid for the same amount of time Be aware we haven't tested this method in our test kitchens. Thanks for your question!
1st Feb, 2020
This pudding was a big hit with my dinner guests. I froze the left over pudding but do not know how to reheat it. Do I need to defrost it first? Would microwaving it stop the sponge absorbing the sauce or would the oven be better? Thank you in anticipation.
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
goodfoodteam's picture
4th Feb, 2020
Hello! thanks for your question. We wouldn't recommend doubling the sauce as this may effect the pudding overall. try cooking for 5-10 mins less. this should give you a slightly saucier finish.
19th Mar, 2016
Hi is it possible to leave out the orange and use dark chocolate instead? Not a fan of chocolate orange
goodfoodteam's picture
20th May, 2016
Hi thanks for your question. Yes dark chocolate will work well in this recipe.
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
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. 
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.


10th Jan, 2018
Don't put the pulp of the orange in for a smoother cake :)
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