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Chocolate Orange Pudding

Janice Pattie
A rich chocolate steamed pudding with a hint of orange.
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For the pudding

  • 3 oranges
  • 3 tbsp cocoa
  • 125 g muscovado sugar
  • 150 ml milk
  • 100 g self-raising flour
  • 50 g breadcrumbs
  • 1 egg yolk
  • 50 g melted butter
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp orange esscence optional but intensifies the flavour

For the orange sauce

  • 100 g caster sugar
  • 225 ml water
  • segments from the remaining orange
  • 1 tbsp brandy optional


  • Butter a 2 pint/1.4 litre pudding basin and put a circle of baking paper in the base of the basin.
  • Cut 2 of the oranges into round slices (don't use the ends), put them in a pan and cover with cold water, bring to the boil and boil for 3 minutes to blanch them. Drain on kitchen paper. Arrange in the base and around the sides of the pudding basin.
  • In a bowl, mix the cocoa and sugar with a little milk until smooth, then add the rest of the milk..
  • Zest the third orange and stir into the mixture with the orange essence, breadcrumbs, melted butter and egg yolk.
  • Sift the flour and bicarbonate of soda and fold into the batter.
  • Pour the batter into the pudding basin.
  • Make a lid for the pudding basin: lay out a piece of foil and top it with a piece of baking parchment, make a pleat in the middle and lay it over the pudding basin, pressing it over and around the rim.
  • Take a piece of string and make a slip knot, place the loop over the pudding basin and tighten. Make a handle with the string so it is easy to lift into and out of the pot.
  • Place the basin on an upturned saucer or trivet in a large pan half filled with water.
  • Bring the water to the boil then simmer with the lid on for 1 1/2 hours, checking every 30 minutes to make sure it doesn't boil dry.
  • Lift the basin from the pan and remove the foil lid.
  • Run a knife carefully around the inside of the basin and turn the pudding out onto a plate.
  • Serve the pudding with custard or cream and a spoonful of the orange sauce.

For the sauce

  • Place the sugar and water in a pan, gently heat the water and sugar until the sugar is dissolved. Bring to the boil and boil for 5 minutes or until the liquid is reduced by half.
  • Remove from the heat and add the orange segments, leave to cool for 5 minutes, add the brandy and chill the orange sauce.