Lili Marlene’s Chocolate Orange Self Saucing Pudding

Winter is just around the corner, and oranges will be in season. This recipe is rather ordinary in flavour without the extra dimension of orange, because it is only made with cocoa, not chocolate, but nevertheless a plain chocolate version is never rejected by the kids, or the grown-ups.

I've tried using the juice from the orange in this recipe, with less boiling water, as the liquid poured over the top. For some reason this seems to mess up the magic in the way that a sauce materializes at the bottom of the mix, and a solid sponge forms at the top. It tasted OK though.

Lili Marlene’s Chocolate Orange Self Saucing Pudding

Ingredients
1 cup self-raising flour
3 tablespoons of quality cocoa powder
½ cup castor sugar (I have found raw castor sugar on sale in Coles Supermarkets)
Finely grated rind of 1 large orange (use a fork to remove all the rind from a manual grater)
½ cup milk
2 beaten eggs
60g melted butter

¾ cup or 120g brown sugar
(another) 3 tablespoons of quality cocoa powder
2 cups boiling water

Equipment
A large fairly flat Pyrex baking dish (you just can’t have enough Pryrex in the kitchen!)

Method
Pre-heat oven to 160c fan-forced or 180c conventional
Mix first 4 ingredients together (cocoa, flour, sugar, rind)
Pour on the milk and egg, mix till mixture is smooth
Mix in the butter
Pour mix into the baking dish
Sprinkle the brown sugar over the mix, then sprinkle the second lot of cocoa over this
Pour the boiling water over this mix
Bake for around 35 minutes. The top solid layer should be cooked and there should be a liquid layer bubbling up around the sides when it is cooked.
You can serve it with ice cream or whipped cream.

Copyright Lili Marlene 2010.