Jaffa steamed pudding with chocolate sauce
1.In a medium saucepan, bring orange and water to the boil; boil 10 minutes. Stir in ¾ cup of the sugar. Return to the boil; reduce heat, simmer 5 minutes. Remove from heat; stand orange in poaching liquid 10 minutes. Remove orange; discard liquid. Prick orange all over with a skewer.
2.In a small saucepan, combine butter and chocolate; stir over low heat until smooth, cool 5 minutes. Stir in remaining sugar, then sifted flour and cocoa, meal, eggs, rind and juice. Spread half the mixture into well greased 1.5-litre (6-cup) pudding steamer. Using the back of a spoon, make a hollow in the centre of the mixture. Sit orange in hollow; spread remaining mixture over orange. Cover steamer with pleated baking paper and foil; secure with lid.
3.Place steamer in large saucepan with enough boiling water to come halfway up side of steamer; cover pan with tight-fitting lid. Boil 2½ hours, replenishing with boiling water as necessary to maintain water level. Remove pudding; stand 5 minutes before turning onto plate.
4.Meanwhile, make chocolate sauce.
5.Serve pudding drizzled with warm sauce, and cream, if you like.
6.In a small saucepan, combine chocolate and cream; stir over low heat until smooth. Stir in liqueur.
The whole orange in the middle of the pudding might make the pudding a little soggy, so it’s not undercooked. Use a serrated knife to cut the pudding.Note