Double Chocolate And Orange Self-Saucing Pudding

This classic wintry pudding has been given a Market tweak – with the addition of zesty orange
By Elle Vernon
Photography Andre Martin • Styling Elle Vernon
Double Chocolate And Orange Self-Saucing Pudding

Double Chocolate And Orange Self-Saucing Pudding

5 from 1 vote


– 8






  • 1 cup 1 self-raising flour

  • ¼ cup ¼ Dutch cocoa

  • ½ cup ½ brown sugar

  • 125ml 125ml milk

  • 1 1 free-range egg

  • 60g 60g butter, melted

  • Finely grated zest and juice of 1 orange

  • cup dark chocolate baking bits

  • Cream and vanilla ice-cream, to serve

  • Sauce
  • ¼ cup ¼ Dutch cocoa

  • ½ cup ½ brown sugar


  • Preheat oven to 160°C fan-forced. Grease a 6-cup-capacity ovenproof dish and place on an oven tray.
  • Sift flour and cocoa into a medium bowl, then stir in sugar.
  • Make a well in the centre and add milk, egg, butter, orange zest and ¼ cup of juice. Whisk until a smooth batter forms, then fold in chocolate. Pour into prepared dish and smooth the surface.
  • To make the sauce, sift cocoa directly over the batter, then scatter with sugar.
  • Pour 500ml boiling water evenly over the top of the batter, pouring over the back of a large spoon. Bake, uncovered, for 35-40 minutes or until cake topping is firm and a thick chocolate sauce has formed on the base.
  • Allow to rest for 5 minutes before serving with cream and ice-cream.

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Cook's tip

Don’t have an ovenproof dish handy? This recipe can also be baked in a 20cm round cake tin.

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