Self-saucing Jaffa pudding

PREP: 35 MINS
COOK: 30 MINS

Ingredients:

• 100g butter, melted, plus a little extra for the dish
• 250g self-raising flour
• 140g caster sugar
• 50g cocoa
• 1 tsp baking powder
• zest and juice 1 orange
• 3 eggs
• 150ml milk
• 100g orange milk chocolate or milk chocolate, broken into chunks (we used Divine orange milk chocolate)
• single cream or ice cream, to serve

For the sauce

• 200g light muscovado sugar
• 25g cocoa

Method:

1. Butter a 2-litre baking dish and heat oven to 180C/160C fan/gas 4. Put the kettle on. Put the flour, caster sugar, 50g cocoa, baking powder, orange zest and a pinch of salt in a large mixing bowl. Whisk together the orange juice and any pulp left in the juicer, the eggs, melted butter and milk, then pour onto the dry ingredients and mix together until smooth. Stir in the chocolate chunks and scrape everything into the baking dish.
2. Mix 300ml boiling water from the kettle with the sugar and cocoa for the sauce, then pour this all over the pudding batter – don’t worry, it will look very strange at this stage! Bake on the middle shelf of the oven for 30 mins until the surface looks firm, risen and crisp. As you scoop spoonfuls into serving bowls, you should find a glossy, rich chocolate sauce underneath the sponge. Eat immediately with vanilla ice cream or single cream.

 not mine.credit and source: BBC GOODFOOD

Cocoa Hot Fudge Sauce

CHOCOLATE,CHOCOLATE AND MORE

No-Bake Cocoa-Nutty Bites Recipe

The best part? These cocoa bites have less fat and fewer calories than regular cookies!

Makes about 24 2-inch balls
Prep time 20 minutes plus cooling time

1/4 cup margarine
1/2 cup non-fat milk
1 cup sugar
1/8 teaspoon salt
3 tablespoons cocoa powder
1 teaspoon vanilla extract
1 cup peanut butter
1/4 cup peanuts, roughly chopped
3 cups quick-cooking oatmeal

1 Cover a cookie sheet with parchment paper or wax paper. Set aside.  

2 In a large saucepan, mix margarine, milk, sugar, salt, and cocoa powder. Place over medium heat and bring to a boil. Boil for exactly five minutes. Remove from the heat.

3 Add peanut butter and vanilla, and mix well.  Fold in oatmeal and nuts. Drop onto, or, if able, roll the mixture by the rounded tablespoon and place on the prepared cookie sheet. Work fast to avoid the balls from hardening. Flatten, if desired.

4 Once cool to the touch, transfer to a paper towel-lined container to let any excess oil seep out. Let cool completely at room temperature overnight.

not mine.credit and source: YUMMY.PH