Chocolate Orange Sponge Pudding
Chocolate Orange Sponge Pudding for a perfect decadent Christmas pudding.
Chocolate Orange Sponge Pudding
Cooking Time
30 minutes
Prep Time20 minutes
Servings10 portions
- 180 g self raising flour
- 6 tbsp cocoa powder
- 1 tbsp bicarbonate of soda
- 150 ml soured cream
- zest of 3 oranges
- juice of 1 orange
- 2 eggs
- 150 g caster sugar
- 225g Flora salted
- 100 ml oat milk
- 3 tbsp oat milk
- 4 tbsp maple syrup
- 200 g icing sugar
- Preheat the oven to 180°. Zest the oranges and squeeze the juice from one.
- Soften 150g of the Flora Salted by dicing into cubes and then warm in the microwave for 15 second until softer but not melted.
- In a large mixing bowl, add the softened Flora Salted with the caster sugar. Mix and beat well.
- Beat the eggs and add to the mixing bowl along with sieved flour, 4 TBsp of sieved cocoa, the bicarbonate of soda, oil, soured cream, orange juice, orange zest and milk. Mix well and beat for a few minutes.
- Pour the mixture into oiled ramekins, filling them up halfway.
- Bake for 15 minutes or so until a skewer comes out clean when poked through the centre. The sponge should be soft and springy.
- Whilst the sponges cool down, make the chocolate buttercream. Use an electric mixer to beat together 2 TBsp of sieved cocoa powder and the icing sugar (sieved) with the remaining 75g of Flora Salted. Beat well and add 3 TBsp of oat milk and beat for 2 minutes until smooth and airy.
- Spoon some of the icing over each cooled, turned-out sponge and top with a slice of orange for decoration. Enjoy!
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