Chocolate and Cointreau self-saucing puddings
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Marcus Wareing's chocolate pudding recipe includes Cointreau for a little bit of magic. These puddings are a hugely impressive dessert for a dinner party, and perfect for any chocolate lover amongst your guests.
First published in 2015
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Ingredients
Metric
Imperial
Puddings
- 100g of unsalted butter, softened plus extra for greasing
- 150g of caster sugar
- 2 free-range eggs
- 2 oranges, zested and juiced
- 175g of plain flour
- 2 tsp baking powder
- 2 tbsp of cocoa powder
Sauce
- 6 tbsp of cocoa powder
- 100g of soft brown sugar
- 400ml of water, boiling
- 30ml of Cointreau
To plate
SAVE RECIPE
Equipment
- 4 large ramekins
Method
1
Preheat the oven to 180ºC/Gas mark 4 and grease 4 ramekins
2
Cream the butter and sugar together, and then add the eggs, orange juice and zest. Mix the flour, baking powder and cocoa powder together and then fold this into the butter mixture
- 100g of unsalted butter
- 150g of caster sugar
- 2 free-range eggs
- 2 oranges
- 175g of plain flour
- 2 tsp baking powder
- 2 tbsp of cocoa powder
3
Divide the mixture evenly between the ramekins and use any leftover to make small additional puddings
4
For the sauce, mix the cocoa powder and brown sugar together and sprinkle over the ramekins
- 6 tbsp of cocoa powder
- 100g of soft brown sugar
5
Pour 100ml boiling water over the mixture in each ramekin, and then place the ramekins into the oven for 10-15 minutes. Add the Cointreau evenly to the ramekins, then bake for a further 5 minutes
- 400ml of water
- 30ml of Cointreau
6
Serve with a large dollop of vanilla ice-cream
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