SELF-SAUCING JAFFA PUDDING RECIPE | BBC GOOD FOOD
This intense chocolate orange sponge bake with thick sauce is about as indulgent as a good pudding gets
Provided by Sarah Cook
Categories Dessert, Dinner
Total Time 1 hours 5 minutes
Prep Time 35 minutes
Cook Time 30 minutes
Yield 8
Number Of Ingredients 12
Steps:
- Butter a 2-litre baking dish and heat oven to 180C/160C fan/gas 4. Put the kettle on. Put the flour, caster 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.
Nutrition Facts : Calories 522 calories, FatContent 21 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 82 grams carbohydrates, SugarContent 54 grams sugar, FiberContent 2 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.86 milligram of sodium
BETTER THAN SEX CAKE IV RECIPE | ALLRECIPES
Yellow cake with pineapple, vanilla pudding, and whip cream. Delicious!
Provided by Mary Rudd
Categories Desserts Cakes Cake Mix Cake Recipes Coconut Cake
Yield 1 - 9 x 13 inch cake
Number Of Ingredients 10
Steps:
- Prepare and bake cake mix according to box directions for a 9 x 13 inch cake pan.
- While the cake is baking, combine pineapple with juice and 3/4 cup sugar in a medium saucepan. Cook over medium heat for 20 minutes until thick and syrupy, stirring occasionally. Pierce top of hot cake with fork at 1 inch intervals. Pour pineapple mixture over cake. Cool completely.
- Beat pudding mix with milk until smooth. Spread pudding over cooled cake.
- Whip cream until slightly thickened. Add confectioner's sugar and vanilla, and whip until soft peaks form. Spread over top of cake. Chill cake for 24 hours. Sprinkle with coconut and pecans just before serving. Refrigerate leftovers.
Nutrition Facts : Calories 323.2 calories, CarbohydrateContent 51.7 g, CholesterolContent 21.9 mg, FatContent 12.2 g, FiberContent 1.2 g, ProteinContent 3.4 g, SaturatedFatContent 5.1 g, SodiumContent 376.4 mg, SugarContent 38.3 g
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