Chocolate & Cointreau Pudding Recipe

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.

Ingredients

print recipe

shopping List

Metric

Imperial

Puddings

100g of unsalted butter, softened plus extra for greasing
150g of caster sugar
2 free-range eggs
2 oranges, zested and juiced
175g of plain flour
2 tsp baking powder
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

shopping List

4 large ramekins

Preheat the oven to 180ºC/Gas mark 4 and grease 4 ramekins

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

Divide the mixture evenly between the ramekins and use any leftover to make small additional puddings

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

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