I wanted a quick and easy pudding to follow Sunday lunch. I had a juicy orange to use up, and, as always, a well-stocked store cupboard. At first I was going to do my usual fruit salad, with secret ingredient (Southern Comfort), but I was bored with that. I figured that any combination that involved chocolate and ice cream wouldn’t be too inedible, so thought I’d risk an experiment. Anyway, my family and friends are used to experiments, and still keep coming back.
This is what I did. This serves four quite hungry people (or three quite greedy ones).
- 4 oz good quality dark chocolate (I used a well-known supermarket’s own brand 70% chocolate)
- 1 orange
- 2 1/2 oz sugar
- 4 oz butter
- 2 eggs
- 4 oz self-raising flour (or plain flour with 1 tsp baking powder), sifted
Grate the orange zest, then peel the orange and separate into segments, removing any pith and stringy bits. You can remove the segments from the membranes if you like, for a slightly less chewy end-result, but I didn’t bother. With a sharp knife, chop each segment into four or five chunks.
Break the chocolate into small pieces, and melt over a bowl of hot water.
Cream the butter, sugar and grated zest until light and fluffy. Beat in the eggs one at a time, adding a little sifted flour with each. Fold in the rest of the flour, then the melted chocolate, chopped orange segments, and any juice from the chopped orange.
Turn into a greased dish, and bake for 30 minutes, at 180 degrees (170 for fan ovens). The sponge should be cooked, but the inside will probably still be slightly gooey. That’s just how you want it to be.
Serve warm with ice-cream.
Next time, I’d like to try replacing 2 oz of the flour with the same amount of ground almonds. I would have tried that this time, except that I knew that one of my Sunday lunch guests today didn’t like anything that contained nuts.