Chocolate Orange Steamed Puddings
These individual Chocolate Orange Steamed Puddings are the perfect dessert for the colder months! They’re light yet comforting, and are packed with flecks of real chocolate and orange zest. They’re easy to make and are delicious served with a simple chocolate sauce!
Servings: 6 puddings
Equipment
- 6 individual pudding moulds -mine were 7.5cm (3in) wide x 5cm(2in) tall, and hold 160ml (5½floz) of liquid
- steamer
- foil and string
Ingredients
The puddings
- 50 g (2oz) dark chocolate
- 1 orange
- 2 large eggs
- 1 egg yolk
- 100 g (3½oz) butter softened plus extra for greasing
- 150 g (5oz) golden caster sugar
- 200 g (7oz) self-raising flour plus extra for preparing the moulds
- milk
Chocolate Sauce
- 300 ml (½pt) double cream
- 50 g (2oz) dark chocolate
- 50 g (2oz) milk chocolate
Instructions
Chocolate orange puddings
- Grease the pudding tins and dust the insides with flour. Finely grate 50g (2oz) dark chocolate and place in the refrigerator to chill until required.
- Grate the zest from 1 orange and set aside. Squeeze the juice and place in a small saucepan. bring the juice to a gently boil and boil until reduced by half. Allow to cool.
- Beat 2 egg and 1 egg yolk together with a fork until combined. Place 100g (3½oz) butter and 150g (5oz) caster sugar together until pale and fluffy. Beat in the orange zest.
- Gradually add the beaten egg a little at a time, beating well after each addition. Add 2 tablespoon of reduced orange juice and beat again.
- Sieve 200g (7oz) flour into the mixture and fold in with a metal spoon or spatula. Add a little more orange juice or milk to soften the mixture if it is too stiff (it should drop easily from the spoon).
- Fold in the chopped chocolate and mix until just combined.
- Divide the mixture equally between the prepared tins. Cover each with a pleated piece of buttered foil and secure the foil with string. Steam for 40 minutes
Chocolate sauce
- About 10 minutes before the pudding are ready, make the sauce. Pour 300ml (½ pt) double cream into a saucepan and heat gently until almost boiling. (do not let the cream boil).
- Meanwhile, chop 50g each milk and dark chocolate into small pieces and place in a heatproof bowl. Pour the hot cream over the chocolate and stir until the chocolate has melted to produce a smooth sauce.
To serve
- Carefully remove the puddings from the steamer. remove the foil and turn out onto serving plates. Serve with the chocolate sauce poured over the top.
Notes
- For a richer chocolate sauce use 100g (3 ½ oz) dark chocolate instead of a mixture of dark and milk chocolate.
- Alternatively use all milk chocolate for a lighter sauce.
- The spare egg white can either be chilled in the fridge for a few days to use in another bake or frozen in an airtight container. Allow the frozen egg yolk to defrost in the fridge completely before being used.