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    Step by Step - Chocolate Pudding with Orange Marmalade Sauce

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    Step by Step - Chocolate Pudding with Orange Marmalade Sauce

    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.

    • Vegetarian


    • 100g bar Waitrose Continental Plain Chocolate
    • 75g unsalted butter
    • 2 large eggs, separated
    • 100g Waitrose Demerara Sugar
    • 5 tsp coffee granules, dissolved in 3 tbsp boiling water, cooled
    • 1 tsp baking powder
    • 2 tbsp Green & Black's Organic Cocoa
    • 100g pack Waitrose Ground Almonds For the sauce
    • 100g Bonne Maman Mandarin Marmalade
    • Zest and juice of 1 orange
    • 2 tbsp Grand Marnier, or other orange liqueur


    1. Preheat the oven to 190°C, gas mark 5. Lightly grease a 1.5-litre pudding basin or heatproof glass bowl with a little butter (or 6 x 150ml individual pudding basins). Break the chocolate into squares, cut the butter into small pieces and place in a heavy-based pan. Melt over a low heat, stirring occasionally, until smooth.
    2. Using an electric or hand whisk, beat the egg whites until stiff, then add half the sugar. Whisk until the sugar is thoroughly incorporated. In a separate bowl, beat the remaining sugar into the yolks until the mixture is thickened and pale in colour.
    3. Add the yolk mixture to the melted chocolate, then fold in the coffee. Add the egg whites and gently fold in. Mix the baking powder, cocoa and ground almonds together. Slowly add this to the chocolate mixture, stirring until it is thoroughly combined.
    4. Spoon the mixture into the prepared bowl and bake in a preheated oven for 40-45 minutes until a skewer inserted into the centre of the pudding comes out clean. Allow the pudding to cool in the bowl. Run a round-edged knife around the pudding to loosen it before turning out onto a serving plate.
    5. To make the sauce, combine all the ingredients in a small pan and heat gently. Pour over the chocolate pudding and serve.

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    Cook's tips

    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.


    Use ground hazelnuts instead of ground almonds to give the pudding a stronger, nuttier flavour. 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).

    Kitchen tools

    Measuring scales and spoons
    1.5-litre pudding basin or 6 x 150ml individual pudding basins
    Large heavy-based pan
    Electric or hand whisk
    Wooden spoon
    2 mixing bowls
    Metal spoon
    Round-edged knife
    Zester and juicer for orange
    Small pan


    Average user rating

    5 stars