Blog Recipe Of The Week

Chocolate Orange Pudding

Get into the festive spirit with this tasty recipe from Delicious Magazine this winter. A great alternative to the traditional Christmas pudding, this dessert still carries a citrus taste, dried fruit and a boozy finishing touch just like the Christmas classic! Try it for yourself using the recipe below.

Serves 8

This image has an empty alt attribute; its file name is ingredients.jpg

75g butter, plus extra for greasing
1 sliced orange
100g plain chocolate
2 large free-range eggs
100g light muscovado sugar
3 tbsp strong black coffee
Grated zest of 1 orange
1 tsp baking powder
2 tbsp good-quality cocoa powder
100g ground almonds
75g dried cranberries
Orange liqueur (Cointreau or Grand Marnier) – to flame the pudding

This image has an empty alt attribute; its file name is Instructions.jpg

Preheat the oven to 190°C/fan 170°C/gas 5. Heavily butter a 1.2 litre pudding basin, then cut 3 strips of baking paper, measuring 6cm by the width of the baking roll. Lay the middle of 1 baking paper strip in the base of the basin and press the rest of the strip up the sides – the ends should reach above the basin. Repeat with the second strip to make a cross in the base of the basin. Place the last strip in the base to create a star shape. This process will help release the pudding when you turn it out. Now, butter the baking paper strips well so that they stay in place. Arrange the orange slices in the basin, pressing them into the butter so they stick to the basin.

Gently melt the butter and chocolate in a pan over a low heat. Leave to cool a little.

Separate the eggs into 2 large bowls. Beat the egg whites with an electric whisk until stiff, then whisk in half the sugar. Whisk the remaining sugar into the egg yolks until pale.

Stir the chocolate mixture into the egg yolks with the coffee, orange zest, baking powder, cocoa, almonds and cranberries. Once blended, gently fold in the egg whites.

Spoon the mixture into the prepared bowl, then wrap a folded piece of buttered foil around the lip of the basin to form a cuff, protecting the pudding as it rises. Sit on a baking sheet and cook for 40-45 minutes, until a skewer inserted into the centre of the pudding comes out clean.

Cool for 30 minutes in the bowl. Turn out the pudding onto a serving plate using the baking paper strips to release it. Peel off the paper.

Flame the pudding by gently warming the orange liqueur in a microwave or small pan. Pour over the warm pudding and swiftly ignite.

Serve with cream or ice cream.