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Chocolate Pudding with Orange Marmalade Sauce
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The rich, sweet flavour of this pudding comes from using demerara sugar and Waitrose Continental Dark Chocolate that has 70 per cent cocoa solids, and instant coffee. The orange sauce is tart and clean tasting, and a good match for the pudding. Serve as an alternative to traditional Christmas pudding or for dessert at a dinner party.
If you do not have individual pudding basins, use large ovenproof ramekins or large muffin tins.
If you are making individual puddings, stand the basins on a baking sheet, to make it easier to get them in and out of the oven, and bake for 25 minutes.
To check whether the egg whites are stiff enough, tip the bowl gently on its side - if the egg whites are the right consistency, they should not move from the base of the bowl.
You could turn this pudding into a wheat-free chocolate cake. Simply double the quantities of all the pudding ingredients, mix them together and pour into a greased, 20cm round cake tin with a circle of baking parchment on the base. Bake for 45 minutes, until the centre is firm to the touch. When cool, remove from the tin, place on a serving platter and sprinkle with icing sugar. Serve in slices with crème fraîche. This cake will keep for up to 1 week or can be frozen for up to 3 months (do not dust with icing sugar before freezing). Use ground hazelnuts instead of ground almonds to give the pudding a stronger, nuttier flavour.
Measuring scales and spoons
1.5-litre pudding basin or 6 x 150ml individual pudding basins
Large heavy-based pan
Electric or hand whisk
2 mixing bowls
Zester and juicer for orange
This recipe was first published in December 2002.