Chocolate and Cointreau self-saucing puddings

by
Marcus Wareing

z
Dessert
y
Easy
:
4
r
35 minutes
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.

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Ingredients

(
5
METRIC

IMPERIAL

PUDDINGS

100g of unsalted butter, softened plus extra for greasing

150g of caster sugar
 2 free-range eggs Marcus Wareing
2 oranges, zested and juiced
175g of plain flour
Marcus Wareing defines his inimitable cooking style as 'not
2 tsp baking powder British cuisine, not French cuisine – it’s Marcus cuisine.'
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

1 tub of vanilla ice cream

(
PRINT RECIPE 5
SHOPPING LIST

Equipment
4 large ramekins

Method  H
(
1 Preheat the oven to 180°C/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

1 tub of vanilla ice cream

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