Chocolate Fudging Pudding

My chocolate pudding.

This recipe is based on the 'Chocolate Fudge Hot-Pot Pudding' from The Great Briish Bake Off- How to bake by Linda Collister. I have tweaked it and made it my own. Kind of.

This recipe serves 9.

Ingredients:

The Sponge

190g softened unsalted butter

190g caster sugar

1 teaspoon of vanilla extract

6 eggs

110g self-raising flour

6 tablespoons of cocoa powder

75g chocolate (the higher the percentage of cocoa solid in it, the better)

the zest of one orange

1 teaspoon ground ginger

1 teaspoon of cayenne

8 tablespoons of milk

1 glug of whisky (1 capful/ 2tbsps)

The Sauce

190g soft brown sugar

450ml boiling water

6 tablespoons of cocoa powder

Method:

Beat the butter until creamy, then add the caster sugar and vanilla extract whilst still beating.

Stop beating the mixture when the mixture appears pale and fluffy (like buttercream).

Crack the eggs into the mixture and whisk.

Add the milk, ginger, cayenne and orange zest into the mixture.

Sift the flour and cocoa powder into the mixture and fold it all in together.

Pour the mixture into a greased dish.

Add boiling water to the soft brown sugar and cocoa powder and mix until it is all dissolved.

Pour the liquid on top of the cake mixture evenly.

Chop the chocolate very finely and sprinkle over the mixture.

Put the mixture into the fridge to chill and preheat the oven to 180C.

Once the mixture has chilled foe 30 minutes, put into the preheated oven and cook for 30 minutes, or until the sponge springs back when you touch it, and the sauce bubbles.

Variations:

I thought this seasoning was suitably festive as the raw mixture especially smelt and tasted like a Terry's chocolate orange.

If you're planning to serve it mostly to children, I would suggest pushing marshmallows into the mixture along with white chocolate. The marshmallows will turn gooey and the chocolate will melt and give a nice contrast of colour.

Maybe use a couple less eggs as it is prone to give an eggs taste and appearance.

I am aware it all looks highly unappetising so I would suggest serving it in individual pots.