Chocolate Orange Cake Pudding

Denise Phillips is an expert chef and cookery writer with regular columns in Jewish press.
Using a selection of Osem products, Denise has created a range of new and exciting recipes with easy to follow directions for you to try at home.
For more information on Denise, her events, charity work, Gift vouchers and cook books see www.jewishcookery.com or contact her direct on 01923 836 456.

 

 

 

 

This is a twist on bread and butter pudding flavouring it with OSEM orange cake and OSEM instant chocolate pudding. It is quick and easy to make and an ideal dessert for Friday night when all the family are at home.
Enjoy hot, cold or warm and for an extra embellishment serve with a scoop of chocolate ice cream.

Preparation Time: 15 minutes         Cooking Time: 35 minutes
Serves: 8 people

Ingredients
2 sachets (95g)OSEM instant chocolate pudding mix
1 OSEM orange flavoured cake – sliced very thinly
1 litre milk or soya milk/ soya single cream
4 eggs
2 tablespoons icing sugar

Glaze: 3 tablespoons apricot jam
           1 teaspoon water

Garnish: Icing Sugar

Method
1) Pour the milk / cream into a mixing bowl. Add the chocolate instant pudding powder.  Beat slowly until well blended.
2) Whisk the eggs and sugar until light and fluffy and pour into the chocolate mixture.
3) Pour about a third of the chocolate mixture onto the base of the ovenware dish.
4) Line the cake slices in rows over the chocolate mixture.
5) Pour the remaining chocolate mixture over the cake so it floats to the top.
6) Leave for 1 hour to soak into the cake.
7) Pre-heat the oven the oven to 200 C/ 400 F/ Gas Mark 6.
8) Put the ovenware dish into a slighter larger roasting tin. Pour enough boiling water  to come halfway up the sides of the dish into the tin; be careful not to let any  water splash onto the pudding.
9) Bake for 30 minutes or until set.
10) Put the jam into a small glass dish with 1 teaspoon water. Cover with cling film and  melt in the microwave for 1 minute. Alternately, place the jam over a low heat until  the jam melts.
11) Gently brush he top with the glaze of the cooked pudding and return to the oven for  a final 5 minutes to crisp.

To serve the stylish way: Dust with icing sugar