About the bake
If you are fan of Chocolate Orange these are the puds for you. These beautifully light chocolate sponge puddings are encased around 2 segments of Terry's Chocolate Orange and when served straight from the oven, will create a gooey melt in the middle chocolate centre.
These puddings are a a great alternative to the traditional Christmas pudding or a deliciously indulgent finale to a weekend roast with the family.
Method
Step 1:
Preheat the oven to 180°C /160°fan / Gas Mark 4 and place a baking tray inside to heat up. Make sure your Terry’s Chocolate Orange has been in the freezer for at least 4 hours or overnight.
Step 2:
Grease your 6 pudding moulds and line the bottom and lower sides with baking parchment.
Step 3:
Mix together the sugar, eggs, orange zest and juice until there are no lumps. Allow the butter to cool slightly and add to the sugar and egg mixture until combined.
Step 4:
Sift in the flour and the cocoa and mix gently to make a smooth, soft batter.
Step 5:
Pour the batter into each of the 6 pudding moulds and pop two segments of chocolate orange into the batter, but don’t go all the way to the bottom of the basin.
Step 6:
Top with the remaining batter and smooth the tops so the mixture is level.
Step 7:
Place the moulds on the tray in the oven and bake for 15 minutes. When the puddings are done the top should spring back. You may need to cook it for an extra 5 minutes.
Step 8:
When the puddings are done, loosen the edges with a knife and turn out onto a plate.
Step 9:
Serve immediately with cream or custard. When sliced the melted chocolate orange will pour out of the pudding.
If you'd like to make these puddings with a melt in the middle peanut butter centre, this video shows you how to do just that.
Ingredients
For the Sponge
- 175g Billington's Unrefined Dark Muscovado Sugar
- 3 Free range large eggs
- 1 Orange (zest of)
- 1 tbsp Orange juice
- 175g Unsalted butter (softened)
- 175g Allinson's Self Raising White Flour
- 45g Cocoa powder
- 1 Terry's chocolate orange (freeze for 4 hours)
- 175g Billington's Unrefined Dark Muscovado Sugar
Utensils
- Mini Pudding Basin Moulds
Recipe Reviews
This was amazing - tasted unreal. We added double the amount of zest on our second time making which was very orange flavoured but to our liking so if you like a strong orange flavour would very much say to try that.
Lovely pudding, all the family enjoyed it, I wouldn’t add the extra 5 mins cooking time next time as there was no soggyness, just the melted chocolate so would want to try it with a slightly soggy middle next time.
I made this into mini puddings and just put a couple segments in each one, melted perfectly and oozed out when cut open
My friend and I have tried this now 4 times. This time I put the chocolate orange in the fridge not freezer and it’s still NOT melting in the middle completely just on the edges. Didn’t put as much cocoa in but more flour and tastes a lot better.
The cake itself is very nice. However the chococlate orange didnt melt and i only had it in the freezer for an hour or so.
haven't made it but looks nice
Ingredients
For the Sponge
- 175g Billington's Unrefined Dark Muscovado Sugar
- 3 Free range large eggs
- 1 Orange (zest of)
- 1 tbsp Orange juice
- 175g Unsalted butter (softened)
- 175g Allinson's Self Raising White Flour
- 45g Cocoa powder
- 1 Terry's chocolate orange (freeze for 4 hours)
- 175g Billington's Unrefined Dark Muscovado Sugar
Utensils
- Mini Pudding Basin Moulds