Chocolate and orange puddings

Name: Chocolate and orange puddings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 40 g (1½oz) dark chocolate, chopped; 40 g (1½oz) unsalted butter, softened, plus extra to grease; 40 g (1½oz) golden caster sugar; 1 large egg, beaten; 75 g (3oz) self-raising flour, sifted; 25 g (1oz) ground almonds; 1 tbsp. brandy or Grand Marnier; Zest of 1 orange; 142 mL carton double cream; 1 tbsp. golden caster sugar

These elegant individual chocolate puddings are sure to be a hit - treat friends at Christmas or a loved one on Valentine's Day

By The Good Housekeeping Cookery TeamPublished: 19 December 2004

Jump to recipe

Dishware, Serveware, Food, Glass, Cuisine, Plate, Tableware, Ingredient, Barware, Drinkware,

Advertisement - Continue Reading Below

Yields:

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Ingredients

For the pudding

40 g (1½oz) dark chocolate, chopped
40 g (1½oz) unsalted butter, softened, plus extra to grease
40 g (1½oz) golden caster sugar
1 large egg, beaten
75 g (3oz) self-raising flour, sifted
25 g (1oz) ground almonds
1 Tbsp. brandy or Grand Marnier
Zest of 1 orange

For the sauce

142 ml carton double cream
1 Tbsp. golden caster sugar
1 Tbsp. brandy or Grand Marnier

Directions

1. Step 1
  Preheat the oven to 180°C (160°C fan oven) mark 4. Grease and baseline two 150ml (¼ pint) dariole moulds or ramekins.
2. Step 2
  Put chocolate in a bowl. Put over a pan of simmering water to melt, making sure bowl doesn't touch water. Stir until smooth. Cool.
3. Step 3
  Put the butter into a bowl and add the sugar. Beat together with an electric whisk until pale and light. Add the egg, a little at a time, and continue to whisk in.
4. Step 4
  Add the flour, ground almonds, melted chocolate, alcohol and half the orange zest (set aside the rest for the sauce). Fold everything together with a large metal spoon.
5. Step 5
  Spoon into the prepared moulds, cover each with a circle of greaseproof paper, then cover completely with foil and put in a small roasting tin. Pour in enough boiling water to come halfway up the sides of the puddings. Bake for 25-30min.
6. Step 6
  To make the sauce, put the cream, remaining orange zest, sugar and brandy or Grand Marnier in a pan and heat gently. Bring to the boil and simmer for 2-3min.
7. Step 7
  Turn out puddings from the moulds and put each on an individual serving plate. Spoon the sauce over to serve.

Per Serving:

Calories: 30
Total carbs: 1 g
Sugars: 40 g
Total fat: 3 g
Saturated fat: 2 g

What to read next

The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

Watch Next