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Chocolate Orange Christmas Pudding

Prep

15 min

Bake

2 hours

Serves

8

Difficulty

Medium

About

A rich, fabulously decadent chocolate pudding with just a hint of zesty orange. Perfect served hot with lashings of double cream.

made using

Dark Brown Soft

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Instructions
Ingredients
Reviews
Step 1

Butter and base line a 1 litre pudding basin. Cut out a rectangle of baking parchment and foil and fold a crease in the centre of each. Set to one side. Bring about 10cm of water to the boil in a saucepan large enough to comfortably hold your pudding basin.

Step 2

Place the butter and sugar in a large mixing bowl and cream together with a wooden spoon until pale and creamy. Crack the eggs into a medium bowl and beat in the creme fraiche, orange zest and essence of orange.

Step 3

Add the egg mixture to the creamed mixture and beat in. Continue to add and whisk until thoroughly incorporated. Don't worry if it looks a little curdled at this stage.

Step 4

Sift over the flour, cocoa, baking powder and bicarbonate of soda. Stir in with a wooden spoon until completely incorporated. Add a little milk if the mixture seems a little to stiff.

Step 5

Spoon into the prepared basin, level off the top and then cover with the baking paper and the foil. Secure in place with string and trim off any excess paper and foil. Pop into the pan, ensuring that the water comes up two thirds up the side. Cover, bring to the boil and then simmer for 2 hours.

Ingredients – 11 items

Serving

1

Butter

Butter

175g
Fairtrade Dark Brown Soft

Tate & Lyle’s Pure Cane Dark Brown Soft Sugar

175g
Eggs

Egg

3

Crème fraîche

4 tbsp
Orange-zest

Orange zest

2 oranges
Flour

Plain flour

175g
Cocoa-powder

Cocoa

50g
Baking-powder

Baking powder

2 tsp
Baking-soda

Bicarbonate soda

0.5 tsp
Milk

Milk

Optional

1 or 2 tbsp

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Warm, sticky, chewy... is there anything more you'd ever want from a bake!?

Of course not! And that's why Dark Muscovado is so often our secret ingredient, perfect for adding a rich, treacly taste to the most indulgent puds you can think of.
See? Using different sugars really does make a difference...

Brown Sugar contains molasses, which adds moisture to cookies. So the more you add, the softer and chewier they become! And as a bonus, there'll also be a stronger, caramel flavour.

Caster Sugar on the other hand tends to give a crisper texture. They'll be lighter in colour with a more delicate snap and taste much sweeter than a brown sugar cookie. 

And a mix of both? Well, then you'll end up with an amazing cookie that's both chewy and crisp, with a blend of caramel and sweet flavours!

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Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

Because we're the high-quality cane sugar you can always count on, no matter what the recipe calls for!

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