Skip to main content
A spoon taking scoop out of a melt in the middle terrys chocolate orange pudding
15Total Time
10Prep Time
55Bake Time

Terry's Chocolate Orange Melt In The Middle Pudding

6 Reviews

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.

15Total Time
10Prep Time
55Bake Time


  1. 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.

  2. Step 2:

    Grease your 6 pudding moulds and line the bottom and lower sides with baking parchment.

  3. 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.

  4. Step 4:

    Sift in the flour and the cocoa and mix gently to make a smooth, soft batter.

  5. 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.

  6. Step 6:

    Top with the remaining batter and smooth the tops so the mixture is level.

  7. 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.

  8. Step 8:

    When the puddings are done, loosen the edges with a knife and turn out onto a plate.

  9. 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.


  • 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)


  • Mini Pudding Basin Moulds

Great recipes and more at

Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.