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We all love a Terry’s Chocolate Orange at Christmas. Not only is it great for smashing open and sharing (or keeping hidden to enjoy alone), it can be a deliciously indulgent baking ingredient. These melt-in-the-middle puds are pure indulgence and so easy to make.
Recipe taken from The Terry's Chocolate Orange Cookbook ( HarperCollins, £12.99)Preheat the oven to 200°C/Fan 180°C/Gas 6 and lightly butter 4 small pudding moulds.
Lovingly smash the Milk Terry’s Chocolate Orange, setting aside 4 segments. Add the remaining chocolate to a pan with the butter and melt over a low heat.
Whisk together the eggs and sugar in a bowl until combined and then pour in the melted chocolate. Stir, then gradually add the flour, ensuring there are no lumps.
Divide the mixture between the 4 moulds and place in the oven for 10 minutes. Take your puddings out and allow to rest for a minute or two. Turn out the puddings on to a plate, with fingers crossed for a melty molten middle. Top each with a dollop of whipped cream and a Terry’s Chocolate Orange segment and serve.
Preheat the oven to 200°C/Fan 180°C/Gas 6 and lightly butter 4 small pudding moulds.
Lovingly smash the Milk Terry’s Chocolate Orange, setting aside 4 segments. Add the remaining chocolate to a pan with the butter and melt over a low heat.
Whisk together the eggs and sugar in a bowl until combined and then pour in the melted chocolate. Stir, then gradually add the flour, ensuring there are no lumps.
Divide the mixture between the 4 moulds and place in the oven for 10 minutes. Take your puddings out and allow to rest for a minute or two. Turn out the puddings on to a plate, with fingers crossed for a melty molten middle. Top each with a dollop of whipped cream and a Terry’s Chocolate Orange segment and serve.
15 minutes
Serves 18-22 scones
