Dessert

Ingredients
  • 75 g (3 oz) butter
  • 150 g (5 oz) light muscovado sugar
  • finely grated rind of 1 orange
  • 2 eggs
  • 150 g (5 oz) self-raising flour
  • 25 g (1 oz) cocoa powder
  • ½ teaspoon bicarbonate of soda
  • 100 g (3½ oz) milk chocolate, chopped
  • pouring cream or ready-made custard, to serve
  • 125 g (4 oz) light muscovado sugar
  • 75 g (3 oz) butter
  • 4 tablespoons orange juice
  • 50 g (2 oz) dates, stoned and chopped
Directions

Put the butter, sugar, orange rind and eggs in a large bowl, then sift in the flour, cocoa powder and bicarbonate of soda and beat well until creamy. Stir in the chocolate.

Grease the inside of a 1.2 litre (2 pint) pudding basin and line the base with nonstick baking paper. Turn the mixture into the basin and level the surface. Cover with a double thickness of nonstick baking paper and a sheet of foil, securing them under the rim of the basin with string.

Bring a 5 cm (2 inch) depth of water to the boil in a large pan. Lower in the pudding basin and cover the pan with a lid. Steam for 1¾ hours, topping up the water occasionally, if necessary.

Heat the sugar, butter and orange juice gently in a small pan until the sugar dissolves. Bring to the boil and boil for 1 minute. Stir in the dates and cook for 1 minute. To serve, invert the pudding on to a serving plate and pour the sauce over the top. Serve with pouring cream or custard on the side.

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