Baking

Melt-in-the-middle Chocolate Orange Pudding

We all love a Terry’s Chocolate Orange at Christmas. Not only is it great for smashing open and sharing (or keeping hidden to enjoy alone), it can be a deliciously indulgent baking ingredient. These melt-in-the-middle puds are pure indulgence and so easy to make.

10 minutes prep, 10 minutes cook

Serves 4

Ingredients

100g butter, plus extra for greasing

1 Milk Terry’s Chocolate Orange

2 medium free-range eggs

50g caster sugar

50g plain flour double cream, to serve

Special kit: 4 small pudding moulds

Method

Preheat the oven to 200°C/Fan 180°C/Gas 6 and lightly butter 4 small pudding moulds.

Lovingly smash the Milk Terry’s Chocolate Orange, setting aside 4 segments. Add the remaining chocolate to a pan with the butter and melt over a low heat.

Whisk together the eggs and sugar in a bowl until combined and then pour in the melted chocolate. Stir, then gradually add the flour, ensuring there are no lumps.

Divide the mixture between the 4 moulds and place in the oven for 10 minutes. Take your puddings out and allow to rest for a minute or two. Turn out the puddings on to a plate, with fingers crossed for a melty molten middle. Top each with a dollop of whipped cream and a Terry’s Chocolate Orange segment and serve.