Self-saucing Jaffa pudding,
This pud starts life as an ugly duckling, but once you bake it, it will look great
Serves 8 Prep 35 mins Cook 30 mins £1.23 a portion 522 kcals, 21g fat, 11g sat. fat, 54g sugar 100g butter, melted, plus extra
250g self-raising four
140g caster sugar
50g cocoa powder
1 tsp baking powder
1 orange, zested and juiced
3 eggs 150ml milk
100g orange milk chocolate or milk chocolate, broken into chunks single cream or ice cream, to serve
FOR THE SAUCE
200g light muscovado sugar 25g cocoa powder
Butter a 2-litre baking dish and heat oven to 180C/160C fan/gas 4. Put the kettle on. Put the four, sugar, 50g cocoa, baking powder, zest and a pinch of salt in a large mixing bowl. Whisk together the orange juice and any pulp left in the juicer, the eggs, melted butter and milk, then pour onto the dry ingredients and mix until smooth. Stir in the chocolate and scrape into the dish.
Mix 300ml boiling water from the kettle with the sugar and cocoa for the sauce, then pour this all over the pudding batter – it will look strange at this stage! Bake on the middle shelf of the oven for 30 mins until risen.