Name: Self-saucing Jaffa pudding
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 8
Cuisine: British
Ingredients: 100g butter melted, plus a little extra for the dish; 250g self-raising flour; 140g caster sugar; 50g cocoa; 1 tsp baking powder; zest and juice 1 orange; 3 eggs; 150ml milk; 100g orange milk chocolate or milk chocolate, broken into chunks; single cream or ice cream, to serve; 200g light muscovado sugar; 25g cocoa

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Self-saucing Jaffa pudding

Self-saucing Jaffa pudding

Sarah Cook

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Serves 8

Easy

Prep: 35 mins

Cook: 30 mins

A star rating of 4.7 out of 5.205 ratingsRate

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This intense chocolate orange sponge bake with thick sauce is about as indulgent as a good pudding gets

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Ultimate vanilla ice cream

A star rating of 4.6 out of 5.114 ratings

Ingredients

Nutrition

Units:

MetricUS

100g butter

melted, plus a little extra for the dish
250g self-raising flour
140g caster sugar
50g cocoa
1 tsp baking powder
zest and juice 1 orange
3 eggs
150ml milk
100g orange milk chocolate

or milk chocolate, broken into chunks
single cream

or ice cream, to serve

For the sauce

200g light muscovado sugar
25g cocoa

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Nutrition: per serving

kcal522
fat21g
saturates11g
carbs82g
sugars54g
fibre2g
protein8g
salt0.86g

low

Method

step 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.
step 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.

RECIPE TIPS

IF YOU WANT TO USE A SLOW COOKER...

Remove and butter your slow cooker pot. Put flour, caster sugar, cocoa, baking powder, orange zest and a pinch of salt in a mixing bowl. Whisk orange juice, eggs, melted butter and milk, then pour on the dry ingredients and mix until smooth. Stir in the chocolate chunks and scrape it all into the pot. Mix ½ pint boiling water with sugar and cocoa then pour this over the batter. Return the pot to the slow cooker base, cover and cook on High for 3 hours until firm and risen.

Recipe from Good Food magazine, October 2010

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A star rating of 4.7 out of 5.205 ratings

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