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Terry's Chocolate Orange Melt In The Middle Pudding

4 Reviews

About the bake

If you are fan of Chocolate Orange this is the pud for you. This beautifully light chocolate sponge pudding is encased around a whole Terry's Chocolate Orange and when served straight from the oven will create a gooey melt in the middle chocolate centre. This pudding is 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 a 2 pint/1.2 L pudding basin with butter 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 half the batter into your prepared basin. Unwrap the chocolate orange and push 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 top so the mixture is level.

  7. Step 7:

    Place the basin on the tray in the oven and bake for 50 minutes. When the pudding is done the top should spring back. You may need to cook it for an extra 5 minutes.

  8. Step 8:

    When the pudding is 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 this pudding 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
    • 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)


  • 1.2l pudding basin (2 pints)

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