This is a recipe I love to do at my chocolate themed shows, a lovely warming pud in the winter months, and a great way to use up those left over Chocolate Oranges (although what one of those is I have no idea)! Originally designed for the deep dish baker, this is quite at home in a Deep Covered Baker or Square Baker, or if you’re looking to feed a smaller crowd you can halve the ingredients and pop it in the Mini Baker
100g butter, melted
250g SR flour
140g caster sugar
50g cocoa powder
1 tsp baking powder
Zest and juice 1 orange
100g orange milk chocolate broken into chunks (Green&Blacks Maya Gold is fab!)
Single cream or ice cream to serve (optional)
FOR THE SAUCE
200g light muscovado sugar
300ml boiling water
Heat oven to 180C. Put the kettle on. Put the flour, caster sugar, 50g cocoa, baking powder, orange zest and a pinch of salt in a large mixing bowl. Whisk together the orange juice and any pulp left in the juicer, the eggs, melted butter and milk, then pour onto the dry ingredients and mix together until smooth. Stir in the chocolate chunks and scrape everything into the baking dish.
Mix 300ml boiling water from the kettle with the sugar and cocoa for the sauce, then pour this all over the pudding batter. Don’t worry, it will look very strange at this stage! Bake on the middle shelf of the oven for 30 mins until the surface looks firm, risen and crisp. As you scoop spoonfuls into serving bowls, you should find a glossy, rich chocolate sauce underneath the sponge. Eat immediately with vanilla ice cream or single cream.