Sweet
Chocolate-orange steamed pudding with chocolate sauce
Deep, dark, molten. A steamed sponge fragrant with orange zest and cocoa, turned out under a river of glossy chocolate sauce. A Sunday wow-dessert by Sara Buenfeld — BBC Good Food, October 2016.
A crowd-pleaser, a no-fail, a Sunday moment. The orange lifts the chocolate; the steaming keeps it impossibly soft.
Method
- 01
Butter a 1.2L pudding basin generously. Cut a disc of baking paper for the base.
- 02
Beat the butter and sugar together until pale and fluffy, 3-4 minutes. Beat in the eggs one at a time, adding a spoonful of the flour if it looks like splitting.
- 03
Sift over the flour, cocoa and baking powder and fold in with the orange zest, juice and chopped chocolate until smooth.
- 04
Spoon into the basin, level the top, and cover with a pleated piece of baking paper and foil, tied on with string.
- 05
Sit the basin on an upturned saucer in a deep pan. Pour in boiling water to come halfway up the basin. Cover the pan and steam gently for 1 hour 45 minutes, topping up with boiling water as needed. The pudding is done when a skewer comes out clean.
- 06
For the sauce, warm the cream, milk and golden syrup until steaming. Take off the heat, add the chopped chocolate, wait 2 minutes, then whisk to a glossy sauce. Stir in the liqueur if using.
- 07
Loosen the pudding with a knife and turn out onto a warmed plate. Pour over half the sauce, take to the table dramatically, and pass the rest.
Keep cooking
