Chocolate and orange puddings

Name: Chocolate and orange puddings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 40 g (1 1/2oz) dark chocolate, chopped; 40 g (1 1/2oz) unsalted butter, softened, plus extra to grease; 40 g (1 1/2oz) golden caster sugar; 1 large egg, beaten; 75 g (3oz) self-raising flour, sifted; 25 g (1oz) ground almonds; 1 tbsp. brandy or Grand Marnier; Zest of 1 orange; 142 mL carton double cream; 1 tbsp. golden caster sugar

These elegant individual chocolate puddings are sure to be a hit - treat friends at Christmas or a loved one on Valentine's Day

By The GH Kitchen TeamPublished: 19 December 2004

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Yields:

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Ingredients

For the pudding

40 g (1 1/2oz) dark chocolate, chopped
40 g (1 1/2oz) unsalted butter, softened, plus extra to grease
40 g (1 1/2oz) golden caster sugar
1 large egg, beaten
75 g (3oz) self-raising flour, sifted
25 g (1oz) ground almonds
1 Tbsp. brandy or Grand Marnier
Zest of 1 orange

For the sauce

142 ml carton double cream
1 Tbsp. golden caster sugar
1 Tbsp. brandy or Grand Marnier

Directions

1. Step 1
  Preheat the oven to 180°C (160°C fan oven) mark 4. Grease and baseline two 150ml (¼ pint) dariole moulds or ramekins.
2. Step 2
  Put chocolate in a bowl. Put over a pan of simmering water to melt, making sure bowl doesn't touch water. Stir until smooth. Cool.
3. Step 3
  Put the butter into a bowl and add the sugar. Beat together with an electric whisk until pale and light. Add the egg, a little at a time, and continue to whisk in.
4. Step 4
  Add the flour, ground almonds, melted chocolate, alcohol and half the orange zest (set aside the rest for the sauce). Fold everything together with a large metal spoon.
5. Step 5
  Spoon into the prepared moulds, cover each with a circle of greaseproof paper, then cover completely with foil and put in a small roasting tin. Pour in enough boiling water to come halfway up the sides of the puddings. Bake for 25-30min.
6. Step 6
  To make the sauce, put the cream, remaining orange zest, sugar and brandy or Grand Marnier in a pan and heat gently. Bring to the boil and simmer for 2-3min.
7. Step 7
  Turn out puddings from the moulds and put each on an individual serving plate. Spoon the sauce over to serve.

Per Serving:

Calories: 30
Total carbs: 1 g
Sugars: 40 g
Total fat: 3 g
Saturated fat: 2 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time