- Serves: 4
- Cook Time: 1 hour 10 minutes
- Prep Time: 25 minutes
- Effort: medium
- 125 g unsalted butter
- 125 g caster sugar
- 2 large eggs
- zest of 1 oranges
- 125 g self-raising flour
- 1 heapd tsp baking powder
- pinch of salt
- 1 tbsp chopped preserved stem ginger
- 100 g dark chocolate, 70% cocoa solids broken into pieces
- double cream, to serve
For the blackberry jam:
- 100 g blackberries
- 50 g caster sugar
- 1 tbsp water
Tips and Suggestions
Don't make the jam too thick. It should be runny enough to trickle from the bowl when you invert it to turn out the puddings.
1. Preheat the oven to 180°C/gas 4.
2. Cut out four large circles of greaseproof paper, big enough to generously cover the pudding bowls.
3. Now make the jam. Put the blackberries, sugar and water in a heavy-based saucepan over medium-low heat. Stir until the sugar has dissolved, then bring slowly to the boil, still stirring. Boil for about 5 minutes until fairly thick.
4. Next beat the butter and the caster sugar together until pale and fluffy. Beat in the eggs one at a time and then the orange zest.
5. Sift together the flour, baking powder and salt. Mix into the egg mixture, bit by bit, until you have a dropping consistency. If the mixture seems too stiff, add a little water. Then stir in the stem ginger.
6. Put a good dollop or two of jam into each pudding bowl, about a centimetre high. Spoon some of the egg mixture on top, add a chunk of chocolate, then more mixture, then more chocolate, layering as you go. You should use two or three chunks of chocolate per bowl. The bowls should end up about half-full.
7. Place a greaseproof paper circle on each pudding bowl and tie in place with string.
8. Place the bowls in a large roasting pan and pour in enough hot water to come halfway up the sides of the bowls. Place in the oven and bake for 45 - 60 minutes.
9. Remove the greaseproof paper and turn the puddings out onto plates. Serve with double cream.
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