Jaffa Pudding

100g butter, melted, plus a little extra for the dish 250g Self Raising flour 140g caster sugar 50g cocoa powder 1 tsp baking powder Zest and juice 1 orange 3 eggs 150ml milk 100g orange milk chocolate broken into chunks (Green&Blacks Maya Gold is fab!) Single cream or ice cream to serve (optional) For the sauce 200g light muscovado sugar 25g cocoa 300ml boiling water Directions:

1. Preheat oven to 180C/Fan 160/Gas 5. 2. Butter the Square Baker. 3. Put the flour, caster sugar, 50g cocoa, baking powder, orange zest and a pinch of salt in the 4L
Stainless Steel mixing bowl.

4. Put the orange juice and any pulp left in the juicer, eggs, melted butter and milk in large batter
bowl and whisk. Then pour onto the dry ingredients and mix together until smooth.

5. Stir in the chocolate chunks and put into the stoneware Square Baker using the Small

Mix'N'Scaper. 6. Mix 300ml boiling water from the kettle with the sugar and cocoa for the sauce, then pour this all over the pudding batter. Don't worry, it will look very strange at this stage! 7. Bake 30-35 minutes or until the surface looks firm, risen and crisp. 8. As you scoop spoonfuls into serving bowls, you should find a glossy, rich chocolate sauce underneath the sponge. 9. Serve with single cream or ice cream, if desired.

Annette Megaughin-Helder Independent consultant with The Pampered Chef 07828 122 904 AnnetteCooks4U@gmail.com www.pamperedchef.biz/annettemegaughin