Jaffa self-saucing pudding
( SERVES 4 )
Self-saucing pudding is a favourite dessert from my childhood. It’s simple, yet the result is almost magical. Sucking up a surprising amount of chocolate sauce as it bakes, this dessert is dense, rich and one for you chocolate lovers. I use Al’s orange-infused olive oil in place of 2 Tbsp of butter as it packs a great natural orange flavour and has a hint of chilli, both great friends with dark chocolate. At Depot I use Dutch cocoa and Whittaker’s dark Ghana chocolate to take it to ridiculous levels of decadence. Serve with a few scoops of good old orange chocolate chip icecream and a drizzle of the orange olive oil.
|1½ tsp||Baking powder|
|2 Tbsp||Cocoa butter|
|2 Tbsp||Orange oil|
|2 Tbsp||Chocolate, chopped|
- Heat oven to 200C. Sift flour, baking powder, sugar, cocoa and salt into a bowl.
- Make a well and add the milk and orange oil. Using a spatula, stir together until nearly combined.
- Add chocolate and lightly mix.
- Press into a 20-24cm brownie pan or enamel dish, leaving an inch gap from all sides. Place in a roasting dish to catch any overflow of the sauce.
- For the sauce, place water, then sugar and cocoa into a saucepan and simmer, whisking until sugar is dissolved.
- Pour over the back of a spoon on to the sponge base.
- Cook for 20-30 minutes until a skewer inserted into the centre comes out clean and the sauce has thickened slightly.
- Serve with scoops of orange chocolate chip icecream and a drizzle of orange oil.
Check out Ray McVinnie's video on 'How to make chocolate shards'
Kyle Street, executive chef at Depot Eatery & Oyster Bar and Federal Delicatessen, is an avid lover of street food. He takes a playful approach to cooking — for him it is all about provenance, big flavours and, most importantly, respecting his ingredients. Find more of Kyle's recipes here.