Christmas Baked Puddings
Using a custard base, these warming desserts are made with Christmas favourites.
Chocolate Orange Pudding
Desserts
Food
British
Vegetarian
A rich chocolate and orange pudding made with Tate & Lyle Pure Cane Dark Brown Soft Sugar for a deep, comforting sweetness.
Prep: MEDIUM
8 Servings
Ingredients
• 175g butter, softened
• 175g Tate & Lyle Pure Cane Dark Brown Soft Sugar
• 3 eggs
• 60ml crème fraîche
• 2 oranges, zested
• 175g plain flour
• 50g cocoa
• 2 tsp baking powder
• ½ tsp bicarbonate of soda
• 2 tbsp milk, optional
Method
- Butter and line a 1L pudding basin. Cut out a rectangle of baking parchment and foil. Fold with a large crease in the centre of each, set aside. Get a saucepan large enough to fit in your pudding basin and use it to bring about 10cm of water to the boil.
- Cream together the butter and sugar until pale and creamy. Crack the eggs into a separate bowl and beat in with the crème fraîche and orange zest. Combine both mixtures and beat.
- Sift in the dry ingredients and add the milk if the mixture seems stiff.
- Spoon into the pudding basin, level off and cover with the baking paper and foil. Pop into the pan, make sure the water comes up two-thirds of the side. Cover and bring to the boil. Simmer for 2 hours.
