Self-saucing chocolate and orange pudding

Serves: 8 Prepare & Cook:


  • 100g unsalted butter, plus extra for greasing
  • 250g self-raising flour
  • 140g golden caster sugar
  • 1 tsp baking powder
  • 80g cocoa powder, sifted
  • zest and juice of 1 orange, plus extra zest for decorating (optional)
  • 150ml whole milk
  • 3 SpinneysFood Free Range Eggs, beaten
  • 200g orange-flavoured milk chocolate, chopped into chunks
  • 200g light muscovado sugar
  • double cream, lightly whipped (optional)


  1. Preheat the oven to 180°C, gas mark 4 and grease a 2-litre round ovenproof dish.
  2. Put the flour, caster sugar, baking powder and 50g of the cocoa powder in a large bowl and stir to combine.
  3. Melt the butter in a saucepan set over a medium-low heat.Remove from the heat, cool for 5 minutes, then whisk in the orange zest and juice, milk and eggs until well combined.
  4. Pour into the dry ingredients, fold together to combine, then stir in the chocolate chunks. Tip into the prepared dish and set aside.
  5. Put the muscovado sugar and remaining cocoa powder in a bowl with 350ml recently boiled water. Stir to combine, then pour over the cake batter.
  6. Cook for 25-30 minutes, until the sponge is well risen and cooked through and you can see the sauce bubbling around the edges.
  7. Serve with whipped double cream and more orange zest, if you like.

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