Ina Garten Inspired Steamed Chocolate Orange Pudding

You might well have come across this by now - it's a delightfully old fashioned steamed pudding, but with a brownie vibe going on.

20 minutes prep

45 minutes cook

Serves 6-8

Hugh Woodward

Ingredients

Chocolate orange brownie pudding:

230 gbutter

4 Customlarge eggs

400 gsugar

85 gcocoa powder

60 gplain flour

1 tbspCointreau

Terry's chocolate sauce:

200 gTerry's chocolate orange

150 ghot double cream

to serve Custom Customice cream

Our twist? It's not Christmas without a chocolate orange and that is a fact. So we've incorporated some chocolate orange elements - grated zest and Cointreau in the pudding for a boozy zesty eating experience and a chocolate orange ganache to pour over the ice cream.

Method

Preheat the oven to 160°C. Butter a medium baking dish (and make sure it's got a larger dish to nestle into).

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.

When the egg and sugar mixture is ready, reduce the speed to low and add the cointreau, orange zest, the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.

Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 45 mins. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.

Allow to cool and serve with vanilla ice cream.