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This is the dessert to end all desserts: this Chocolate Orange Self-Saucing Pudding is a game changer. A one bowl wonder, and can be made ahead of time to make for a seamless dinner. Layer the batter over chocolate orange segments, top with hot water and bake. The layer of boiling water seeps to the bottom, resulting in a super saucy cake!

A little orange zest and juice go a long way to elevate this pudding to a real showstopper. This is one of my go-to desserts when we have people over – and would be gorgeous for a Christmassy/festive dessert! It is just the right level of chocolate, and the ‘sauce’ means that it isn’t dry. However, if you’re anything like me, you may want to serve with a little drizzle of cream.

Any orange flavoured chocolate will work as the base, so feel free to use whichever variety you prefer. I make this in an 8″ square pyrex dish, but you could easily make in a circular cake pan. Also, the recipe doubles easily, so if feeding a hungry bunch you should consider making a big batch! As mentioned, you can make this ahead of time and bake when ready!

For this Chocolate Orange Self-Saucing Pudding, I use a basic 8′ square pan (I like this one). I also recommend a good stand mixer or high speed mixer (like this one). If you’re looking for other dessert ideas, check out this Biscoff Cake with Frosting or this Ferrero Rocher Inspired Tart. For more baking inspiration, head over to my Instagram.

Chocolate Orange Self-Saucing Pudding
Chocolate Orange Self-Saucing Pudding

Chocolate Orange Self-Saucing Pudding

The perfect pudding to end any dinner – this is so easy to make, smells divine and is a dream to eat! This can easily be doubled to suit your needs! The batter can be made in advance, but bake it just before you're ready to eat – warm, served with cream/ice cream is best!
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Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6
Author: Florence Jackson

Ingredients

  • 145 g Plain Flour
  • 1 tsp Baking Powder
  • 110 g Granulated Sugar
  • 25 g Cocoa Powder
  • 65 g Butter
  • 130 ml Milk
  • 1 Medium, Free Range Egg
  • 1 Satsuma/Tangerine/Similar – Zest and Juice
  • 150 g Orange Milk Chocolate
  • 1 tsp Orange Extract Optional

For the Topping

  • 100 g Granulated Sugar
  • 25 g Cocoa Powder
  • 250 ml Boiling Water

Instructions

  • Preheat the oven to 200C/180C Fan/Gas Mark 6. Lightly grease an 8 inch square dish.
  • In a large bowl, combine the flour, baking powder, sugar and cocoa powder.
  • Make a well and pour in the melted butter, milk and egg. Whisk together to form a thick batter. Add in the zest and juice of one small orange/satsuma and the orange extract if using. Whisk until everything has incorporated.
  • In the dish, create a layer of orange chocolate by dividing up the segments/squares. Pour the batter over this chocolate layer.
  • To make the topping, in a small bowl, combine the granulated sugar and cocoa powder. Sprinkle this over the cake. Pour over the boiling water (I pour onto the back of a large wooden spoon to distribute it more evenly/with less pressure).
  • Bake for 30 minutes, until the top is firm. Leave to cool for a few minutes before serving (it will be piping hot in the middle/in the sauce).

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