Baking Recipes & Tutorials,

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Ms Taylor


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Chocolate Orange Steamed Pudding

Chocolate Orange Steamed Pudding

This Autumnal show-stopper is so rich and decadent; it is well worth considering as an alternative to Christmas pudding. Intense and aromatic, the rich, dark chocolate orange sauce is very grown-up, if you want to tone it down a bit, consider replacing half of it with milk chocolate. The Tala plastic pudding basin makes very light and easy work of steamed puddings, which can seem rather stressful and fiddly when prepared the traditional way with ceramic pudding basins, foil and string.




For the pudding:

75g dark chocolate

100ml milk

200g caster sugar

75g margarine

2 free range eggs

Zest of an orange

150g self raising flour

¼ tsp baking powder

Pinch of salt

1.5 tbs cocoa powder

50g chopped candied citrus peel

Thinly sliced orange to line the bowl


For the sauce:

100g orange flavour chocolate

40ml water

120ml double cream

1 tsp sugar



  1. Generously grease a 1.5 pint capacity pudding basin with margarine and set aside.
  2. Cut a small circle of greaseproof paper to fit the very bottom of the pudding bowl, and position it in the bottom of the bowl, allowing the grease to hold in place.
  3. Place the chocolate, milk, sugar and margarine into a small saucepan and heat gently, stirring now and then until everything has melted.
  4. While the mixture is cooling slightly, measure the flour, salt, baking powder and cocoa powder into a large mixing bowl.
  5. Use a wooden spoon to mix the flour, while gradually adding the chocolate and milk mixture.
  6. Discard the wooden spoon in favour of a balloon whisk, beating in the eggs, orange zest and candied peel (reserving a handful of candied peel for later) until the mixture is smooth.
  7. Sprinkle the reserved handful of candied peel into the bottom of the pudding bowl, and position four thin slices of orange around the base and sides of the bowl.
  8. Fill the kettle as high as you can and set it to boil.
  9. Scrape the pudding mixture into the bowl, and snap on the lid (The basin will look alarmingly full, but do not worry; it will all fit in with just enough room to rise while cooking.)
  10. Fill a large lidded casserole dish (the kind that is happy to bubble away on the hob) with water, carefully place the closed pudding bowl inside, and replace the casserole lid.
  11. Allow the pudding to boil gently for an hour and forty minutes. You may find that the lid of the pudding bowl undoes slightly towards the end of the cooking time – as long as the water isn't gushing in, it will be absolutely fine.
  12. When the time is up, remove the casserole lid and allow the pudding to sit in the water for 10 minutes or so. Then carefully remove the pudding bowl and leave it on the side for a further five minutes while you get on with the sauce.
  13. To make the sauce, place the chocolate, cream, water and sugar in a small heavy-bottom saucepan and heat gently, stirring now and then, until the mixture is smooth.
  14. When the time comes to remove the pudding, take off the lid and gently squeeze the bowl to encourage the pudding to come away from the walls of the bowl. It's generally never necessary but if you want to, run a palette knife around the sides of the pudding to help it out.
  15. Invert a serving plate or cake stand over the pudding and confidently whirl the pudding, right way up so that it sits proudly on the plate.
  16. Remove the circle of greaseproof paper, pour a little sauce over the pudding and present to the delighted 'oohs' and 'ahhs' of your guests with a little jug of extra sauce for those who can't resist more.

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