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Self-saucing Jaffa pudding

Self-saucing Jaffa pudding

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A star rating of 4.8 out of 5.186 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

Nutrition: per serving
HighlightNutrientUnit
kcal522
fat21g
saturates11g
carbs82g
sugars54g
fibre2g
protein8g
low insalt0.86g
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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

For the sauce

  • 200g light muscovado sugar
  • 25g cocoa

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.

Goes well with

Recipe from Good Food magazine, October 2010

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Overall rating

A star rating of 4.8 out of 5.186 ratings
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