Chocolate Dessert

Double-saucing butterscotch chocolate orange pudding

Name: Double-saucing butterscotch chocolate orange pudding
Yield: 6
Ingredients: 200g self-raising flour; 125g brown sugar; 55g good-quality cocoa powder; 100g unsalted butter, melted, cooled; Finely grated zest of 1 orange plus juice of 2 oranges; 1 egg, plus 1 yolk; 220.00g caster sugar; Pure (thin) cream, to serve; 1 orange, thinly sliced; 60g unsalted butter, chopped; 100g brown sugar; 125ml cream; Finely grated zest of 1/2 orange; 25g dark (70%) chocolate, chopped

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by delicious. team

delicious. team

Apr 24, 2019

The luscious combination of chocolate and orange come together in a saucy dessert fit to finish off any dinner party. Or you could just lock yourself away with your biggest spoon. We won't tell a soul!

1 1/3 cups (200g) self-raising flour
1/2 firmly packed cup (125g) brown sugar
55g good-quality cocoa powder
100g unsalted butter, melted, cooled
Finely grated zest of 1 orange plus juice of 2 oranges
1 egg, plus 1 yolk
1/2 cup (110g) caster sugar
Pure (thin) cream, to serve

Glace orange (to serve, optional)

1/2 cup (110g) caster sugar
1 orange, thinly sliced

Dark chocolate orange butterscotch

60g unsalted butter, chopped
100g brown sugar
1/2 cup (125ml) pure (thin) cream
Finely grated zest of 1/2 orange
25g dark (70%) chocolate, chopped

Method

1.

For glace oranges, preheat oven to 120°C. Place sugar and 1/4 cup (60ml) water in a saucepan over medium heat and bring to a simmer. Arrange orange in a single layer in a deep-sided baking tray and pour over sugar syrup. Bake for 20 minutes, turn and bake for a further 10 miutes or until translucent and glossy. Cool slightly.
2.

Increase oven to 160°C. Grease a 6-cup (1.5L) ovenproof baking dish. Sift flour, brown sugar and 45g cocoa into a bowl and stir to combine. Make a well in the centre. In a separate bowl, whisk melted butter, orange juice and zest and egg and yolk. Gradually pour orange juice mixture into well, then fold to combine.
3.

Spread batter into prepared dish. Combine caster sugar and remaining 10g cocoa, and sprinkle over top. Carefully pour 1 cup (250ml) boiling water over pudding.
4.

Bake for 30 minutes or until the top is firm. Stand for 10 minutes to cool slightly.
5.

When ready to serve, for butterscotch place butter and sugar in a saucepan over medium-low heat and stir until sugar is dissolved. Add cream and orange zest, and bring to a simmer. Simmer for 5 minutes or until slightly thickened, then stir in chocolate and simmer, stirring, for 2 minutes or until melted and smooth. Pour over pudding. Top with glace oranges, if using, and drizzle with cream to serve.