Oh the sheer delight of a pudding that has its own sauce when you serve it. The amazed look on your guests faces when they see it served. This truly is a wonderful pudding.

I spent quite a while getting the right amount of sauce vs. cake and the correct dish size for this pudding. The effort was well worth it!

This will serve between 6 – 8 (depending on how big a portion you like).

Do make sure you have a dish large enough as the chocolate sauce tends to bubble over the sides; It is well worth putting a baking sheet down to catch any drips just in case.

You Will Need:

For The Sauce:

• 375ml Boiling Water
• 30g Cocoa Powder
• 90g Caster Sugar

For The Cake:

• 120g Butter
• 170g Sugar
• 2 Eggs
• 50ml Milk
• 100g Chocolate Orange (broken into chunks)
• 170g Self Raising Flour

Optional Extras:

• Icing sugar for dusting

Extra Sauce:

• Melt the remaining 60g of the chocolate orange, once melted add 60ml of double cream and stir well.

Method:

• Pre heat the oven to 180degrees C and grease an oven proof dish that measures about – 19cm x 25cm x 5cm deep
• Add the 30g cocoa powder and 90g sugar to the 375ml boiling water, stir it until the cocoa powder and sugar dissolves.
• Set aside for later.
• Cream together the butter and sugar.
• Add the eggs one at a time, mix well between each addition.
• Next mix in the milk and a spoonful of the flour.
• Sift in the remaining flour and fold through until the flour is completely incorporated.
• Add the broken pieces of chocolate orange and stir the cake mixture until the chocolate pieced are well distributed.
• Spread the cake mix into the prepared dish and pour the chocolate sauce mixture over the top.
• Yes, this will look very strange.
• Carefully transfer into the preheated oven and bake for about 35mins.
• The chocolate sauce mixture will separate to the bottom but will bubble up the sides, so it is a good idea to use a baking sheet to catch the drips.
• Once cooked dust with icing sugar and serve straight away with the extra sauce, cream or ice cream.