Cake and Bake Chocolate and Orange Puddings Chocolate and orange are perfect flavour partners and these lovely individual puddings taste delicious served warm with custard or cream.
Ingredients: • 3 small clementines or satsumas, thinly sliced • 175g unsalted butter, softened, plus extra for greasing • 175g caster sugar • 3 large eggs, beaten • 125g self-raising flour • 50g cocoa powder, sifted • 1 tbsp fresh orange juice • 2 tsp orange zest • Custard or cream, to serve
Makes 6 Ready in 1 hours 30 mins
TIP You can cook the puddings a few hours before serving then simply re-heat in the microwave. Turn out onto a microwave plate and reheat three at a time on High for 30-45 seconds. 32
1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Butter and line the bases of 6 x 175ml metal pudding basins with circles of baking parchment. Place a slice of clementine or satsuma in the base of each basin and press 2-3 slices around the sides. 2. Put the butter and sugar in a bowl and, using an electric mixer, beat until pale and fluffy. Gradually beat in the eggs then sift over the flour and cocoa powder and fold into the creamed mixture with the orange juice and zest. 3. Divide the mixture between the pudding basins and cover each with a square of pleated, buttered foil, scrunching it tightly around the sides of each basin. Transfer to a roasting tin and pour in enough boiling water from a kettle to reach halfway up the sides of the basins. 4. Bake for 1 hour, until the puddings have risen and are firm to the touch, and a skewer inserted through the foil of one of the puddings comes out clean. Turn out and serve with custard or cream.
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