Chocolate orange pudding recipe
This gooey, rich pudding has a white chocolate filling, mimicking a popular chocolate egg. You can make the puddings several hours in advance or even the day before.
Ingredients
- 200 g white chocolate, broken into pieces (we like Waitrose Belgian White Chocolate)
- 6 tsp orange curd
- 65 g unsalted butter, very soft, plus extra for greasing
- 250 g plain chocolate, broken into pieces (we like Waitrose Continental Plain Chocolate)
- 65 g light muscovado sugar
- 1 orange, finely grated zest only
- 4 medium eggs (we like Waitrose British Blacktail eggs)
- 50 g plain flour
- 2 tbsp cocoa powder, for dusting
- 1 handful chocolate mini eggs, to decorate
- 7.1 oz white chocolate, broken into pieces (we like Waitrose Belgian White Chocolate)
- 6 tsp orange curd
- 2.3 oz unsalted butter, very soft, plus extra for greasing
- 8.8 oz plain chocolate, broken into pieces (we like Waitrose Continental Plain Chocolate)
- 2.3 oz light muscovado sugar
- 1 orange, finely grated zest only
- 4 medium eggs (we like Waitrose British Blacktail eggs)
- 1.8 oz plain flour
- 2 tbsp cocoa powder, for dusting
- 1 handful chocolate mini eggs, to decorate
- 7.1 oz white chocolate, broken into pieces (we like Waitrose Belgian White Chocolate)
- 6 tsp orange curd
- 2.3 oz unsalted butter, very soft, plus extra for greasing
- 8.8 oz plain chocolate, broken into pieces (we like Waitrose Continental Plain Chocolate)
- 2.3 oz light muscovado sugar
- 1 orange, finely grated zest only
- 4 medium eggs (we like Waitrose British Blacktail eggs)
- 1.8 oz plain flour
- 2 tbsp cocoa powder, for dusting
- 1 handful chocolate mini eggs, to decorate
Details
- Cuisine: British
- Recipe Type: Chocolate
- Difficulty: Medium
- Preparation Time: 25 mins
- Cooking Time: 15 mins
- Serves: 6
Step-by-step
- Melt the white chocolate in a bowl resting over a saucepan of gently simmering water, making sure the base of the bowl is not in contact with the water.
- Place 6 double-thickness paper fairy cake cases on a plate and spoon two-thirds of the chocolate into the cases. Make a dip in the centre of each with the back of a teaspoon and fill with 1 tsp of orange curd.
- Freeze for 10 minutes to firm up, leaving the remaining chocolate over the pan of hot water. After 10 minutes, remove from the freezer and spoon the remaining chocolate into the cases to cover the orange curd and return to the freezer while making the puddings.
- Preheat the oven to 180°C/356°F/gas mark 4. Grease 6 x 175–200ml (6–6.7fl oz) individual metal pudding tins.
- Melt the plain chocolate as above.
- Beat together the butter, sugar, orange zest, eggs and flour using a hand-held electric whisk. Beat in the melted plain chocolate.
- Spoon two-thirds of the mixture into the tins. Unwrap the frozen white chocolate shapes and press one down into each of the puddings. Spoon the remaining pudding mixture on top and level the surface.
- Place on a baking sheet and bake for 15 minutes. Remove from the oven, loosen the edges with a knife and leave to stand for 5 minutes.
- Invert the puddings onto serving plates and shake them gently to loosen. Lift away the moulds and arrange a few mini eggs on each before dusting with cocoa powder to serve.
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