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Self Saucing Chocolate and Clementine Pudding

Serves 4


220g caster sugar

150g self-raising flour

50g cocoa powder, plus extra to dust

60g unsalted butter, melted

125ml of milk

1 tsp vanilla extract

1 egg

4 Clementines

200ml Boiling water

Here’s how

Preheat the oven to 160°C.

Pour 200g of the sugar into a large mixing bowl.

Then sift the flour and 25g of cocoa into the bowl.

Make a well in the centre.

Now in a separate bowl, whisk melted butter, milk, vanilla extract and the egg.

Pour into the well and fold ingredients together.

Slice the clementines thinly, keeping the tops and bottoms of each of the fruits for later.

Lay the slices of fruit on the bottom of an oven proof dish.

Spread the pudding mixture evenly on top of the clementine slices.

Mix the remaining sugar and cocoa and sprinkle over the top of the pudding.

Carefully pour the boiling water over the top of the pudding, this will create a sauce that will sink to the bottom of the pudding whilst it bakes.

Finally before baking, squeeze out the tops and bottoms of the clementines over the top of the pudding for extra orange flavour.

Bake for 30-35 minutes until the top is firm.

Stand for 5-10 minutes to cool slightly before severing with vanilla ice cream.


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