- 85 g butter
- 55 g dark chocolate
- 170 g self-raising flour
- 55 g cocoa
- 170 g caster sugar
- 2 free-range eggs
- 2 T milk
- custard or cream, for serving
- For the filling:
- 1 orange (thin-skinned if possible)
- 60 g butter
- 40 g caster sugar
1. Grease a 1.3 litre pudding bowl. Fill a saucepan with enough water to cover the cover (you'll also use this pan to steam your pudding). Add the whole orange and boil at a high heat for at least 10 minutes with the lid on, after which time the peel should be soft. Remove the orange carefully from the water once cooked.
2. Melt the butter and chocolate in a bowl over a pan of hot water. Put the flour and cocoa into a mixing bowl; add the melted butter and chocolate, then the sugar, eggs and milk and mix well.
3. Put about two-thirds of the mixture into the pudding bowl, making a well in the middle.
4. Prick the orange all over with a fork or skewer and place it in the middle of the pudding mixture. You can also slice the orange into sections to check for any seeds if you like, but this isn't necessary.
5. Dice the butter and dot it round the orange with the caster sugar, then cover with the remaining pudding mixture. Cover with wax paper, then with foil. Bring 1 litre water to the boil in the saucepan you boiled the orange in. Place the pudding in the saucepan (the water should come halfway up the sides of the bowl) and steam for 2 hours. Check the water level every so often, in case it needs to be topped up.
6. Turn the pudding out onto a serving dish and serve with custard or cream.
This recipe is inspired by a Jamie Oliver version, as part of a feature in our July 2020 issue where TASTE team members shared their favourite hot puddings.
Photograph: Sadiqah Assur-Ismail
Production: Jacqueline Burgess
Food assistant: Claire-Ellen Van Rooyen