Chocolate Orange Crumble Pudding is the perfect dessert for you if the two d-words you like to celebrate in January are “delicious” and “decadent” rather than “diet” and “detox”. Below is a cracking recipe I unearthed in a Marks and Spencer Chocolate recipe book, tweaked and made for a friend’s birthday. It went down an absolute storm: enjoy!!
- 375g plain flour
- 1 tsp baking powder
- 250g unsalted butter, cubed
- 175g caster sugar
- 1 large egg
- 2 tsp vanilla essence
- 1 tsp mixed sweet spice
- 200g milk chocolate, roughly chopped
- 125g dark chocolate, roughly chopped
- 1 orange, juice and zest
- 2 tbsp Demerara sugar
- Preheat the oven to 180˚C and grease and line a 23cm springform/ loose-based sandwich tin.
- Sift the flour and baking powder in a large bowl. At the cubed butter and rub into the flour until the mixture resembles coarse breadcrumbs.
- Pour in the caster sugar and mix with a wooden spoon.
- Measure out 250g of the crumble mixture and leave to one side.
- Add the egg, vanilla essence, mixed spice and half the orange juice to the remaining mixture. Combine to form a firm paste and press into the base of the prepared tin (don’t press it too firmly as I did, or it will be a nightmare to cut through).
- Scatter the chopped chocolate over the base making sure you cover it evenly.
- Add the orange zest to the 250g of crumble mixture and mix well. Spoon this over the top of the chocolate and then sprinkle the Demerara sugar to finish.
- Bake for 1 hour until the crumble is a gorgeous golden brown. Remove for the oven and leave to cool for at least 10 minutes before you take it out of the tin. Best served warm.
For an extra dollop of delight, mix the remaining orange juice with some whipped or clotted cream and serve with the warm crumble.