Jaffa steamed pudding with chocolate sauce

The whole orange at the heart of this jaffa steamed pudding perfumes the entire dish as it cooks.
jaffa steamed pudding
2H 40M
2H 55M


Chocolate sauce


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.

Chocolate sauce

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.


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