Jaffa Cake Pudding (Chocolate and Orange Pudding)

If you haven’t tasted a Jaffa cake biscuit, you’ve missed out on the greatest culinary treat in existence. Gooey chocolate giving away to a spongy biscuit base, whilst being encased in a blanket of orange loveliness. Absolutely divine. Unfortunately the easy access to the simple Jaffa Cake is fraught on the sunny shores of Sri Lanka. Therefore much to my family's delight I was considered a hero when I came across a Jaffa Cake Pudding. Similar in taste but in pudding form, one can’t go wrong with this sudden new discovery. My family, guinea pigs, in this culinary expedition were more than happy to lay their taste buds on the line and suffer any adverse consequences. But nothing was a miss and my Jaffa Cake Pudding was tantalizingly loved and devoured. SUCCESS. Make some for your family today.

Ingredients

100g butter, melted, plus a little extra for the dish
250g flour
140g sugar
50g cocoa
1 tsp baking powder
zest and juice 1 orange
3 eggs
150ml milk
100g orange milk chocolate or milk chocolate, broken into chunks

For the sauce

200g light crushed kithul pani jaggery
25g cocoa

Method

Butter a 2-litre baking dish and heat oven to 180C/160C fan/gas 4. Put the kettle on. Put the flour, sugar, 50g cocoa, baking powder, orange 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 together until smooth. Stir in the chocolate chunks and scrape everything into the baking dish. Mix 300ml boiling water from the kettle with the sugar and cocoa for the sauce, then pour this all over the pudding batter – don’t worry, it will look very strange at this stage! Bake on the middle shelf of the oven for 30 mins until the surface looks firm, risen and crisp. As you scoop spoonfuls into serving bowls, you should find a glossy, rich chocolate sauce underneath the sponge. Eat immediately with vanilla ice cream or single cream.

By Mayuri Jayasinghe