WHISKY & ORANGE CHOCOLATE SELF-SAUCING PUDDING
Serves 4-6 (See opposite)
150g self-raising flour
Pinch of sea salt
100g white sugar
2 tsp finely grated orange zest 60g salted butter, melted 125ml milk
1 tsp vanilla extract
100g soft brown sugar 20g cocoa
300ml boiling water 60ml whisky
40ml orange juice
1. To make the sponge, preheat oven to 170°C. Grease an 18-20cm round baking dish that is 10cm deep.
2. Whisk together all sponge ingredients until smooth. Spoon this batter evenly into dish.
3. To make the sauce, sprinkle combined brown sugar and cocoa over sponge mixture. In a separate bowl, mix together boiling water, whisky and orange juice, and pour carefully over sponge mixture. Bake for 30 minutes, until sponge has risen and is firm to the touch.