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Dark and White Chocolate Fudge Pudding with Zesty Orange

After all this week’s events, you need a little treat and I can’t think of a better or more enjoyable one than this yummy dessert - dig in,  indulge and think of your happy place!


Serves 6


  • 150g unsalted butter (plus extra for greasing)
  • 175g good quality dark chocolate, broken into pieces
  • 110 g caster sugar
  • Finely grated zest of 1 large orange
  • 150 ml warm water
  • 4 eggs, separated
  • 25 g self-raising flour, sifted
  • Pinch of cream of tartar
  • 100g roughly chopped white chocolate
  • Icing sugar, to dust
  • Lightly whipped cream or vanilla ice-cream to serve


1. Preheat the oven to 200C. Lightly butter an oval 1.2 litre (17 x 23cm) pie dish or 6 individual ramekins and place in a deep-sided roasting tin.
2. Place the dark chocolate, butter, sugar, orange zest and water in a saucepan on a low heat to very gently melt. Remove from the heat, pour into a large bowl, stir until the mixture is smooth and allow to cool a little. Whisk in the egg yolks and then fold in the flour.
3. In a separate dry, clean bowl whisk the egg whites with the cream of tarter until it forms stiff peaks. Gently fold the stiff whites into the chocolate mixture until well incorporated and pour into the prepared dish/ ramekins.
4. Pour boiling water into the roasting tin to come up to about 2cm up the sides of the dish.
5. Carefully transfer to the oven and bake for 10 minutes, then reduce the heat to 170C for a further 10 minutes (Bake ramekins at 200C for 8 – 10 mins). The pudding should be firm on top but with a fudgy chocolate sauce underneath. Leave to sit for 3 – 4 minutes before serving with softly whipped cream or vanilla ice-cream and dredged with icing sugar.

Source: Rachel Allen’s Home Cooking

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