Recipe

Jaffa self-saucing pudding

This indulgent jaffa self-saucing pudding is the answer to your winter comfort food needs. Dust with icing sugar and serve with cream or ice cream for the perfect dessert.

By Sophie Gray
  • 15 mins preparation
  • 30 mins cooking
  • Serves 6
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Ingredients

  • 125 gram self-raising flour
  • 70 gram caster sugar
  • 1/4 cup cocoa
  • 1/2 teaspoon baking powder
  • 50 gram butter, melted
  • 2 eggs, lightly beaten
  • zest and juice of 1 orange
  • 60 millilitre milk
  • 50 gram dark chocolate, chopped
  • icing sugar and cream or ice cream, to serve
Choc-orange sauce
  • 1 cup firmly packed brown sugar
  • 1/4 cup cocoa
  • zest and juice of ½ orange

Method

  • 1
    Preheat oven to 180°C and grease a 1-litre baking dish.
  • 2
    In a mixing bowl combine the flour and sugar, then sift in the cocoa and baking powder.
  • 3
    In a separate bowl combine the melted butter, eggs and orange zest and juice. Mix in the milk, then pour onto the dry ingredients and mix until smooth. Fold in the chocolate and pour into the prepared dish.
  • 4
    Make Choc-orange sauce (see below).
  • 5
    Pour the hot Choc-orange sauce over the batter. Place the dish in the oven and bake for 30 minutes or until springy. Dust with icing sugar and serve with cream or icecream.
Choc-orange sauce
  • 6
    Place the sugar, cocoa, zest and juice in a heatproof jug; add 250ml of boiling water. Stir until the cocoa and sugar are dissolved.

Notes

  • Don't worry about pouring runny liquid onto the batter. Once in the oven, the pudding will rise through the liquid and the liquid will develop into a sauce underneath it. - You could use chocolate chips or chunks instead of chopped chocolate. The sauce thickens on cooling so this dish is best served warm. - PER SERVE Energy 373kcal, 1564kj • Protein 6.5g • Total Fat 12.2g • Saturated Fat 5.8g • Carbohydrate 59g • Fibre 3.6g • Sodium 263mg • Sugar 41.2g