Orange Chocolate Pudding Recipes

CHOCOLATE-ORANGE BREAD PUDDING

Steps:

• For the pudding: Preheat the oven to 350 degrees F. Lightly spray a 2-quart baking dish with nonstick cooking spray.
• Whisk together the eggs, milk, cream, granulated sugar, vanilla and salt in a large bowl. Pour in the bread and chocolate chips. Toss until the bread is coated on all sides and the chocolate is distributed. Pour into the prepared baking dish. Bake until puffed and golden brown, 45 to 50 minutes.
• For the sauce: Meanwhile, place a small saucepot over medium-high heat. Set aside 1 tablespoon of the orange juice. Pour the remaining orange juice and sugars into the saucepot and whisk until combined. Bring to a simmer and simmer, whisking occasionally, until the sugars dissolve, about 10 minutes.
• Whisk together the reserved orange juice and cornstarch in a small bowl. Pour into the sauce and whisk until combined. Cook until the sauce becomes syrupy, about 5 minutes. Stir in the orange zest. The sauce will thicken more as it cools. Pour the warm sauce over the pudding and serve.

ORANGE CHOCOLATE PUDDING

Steps:

• In a small heavy saucepan, melt chocolate chips with cream over medium heat; stir until smooth. In a small bowl, combine egg yolk and orange juice concentrate. Stir a small amount of hot chocolate mixture into egg mixture; return all to the pan, stirring constantly. , Bring to a gentle boil; cook and stir 1 minute longer or until mixture reaches 160° or coats the back of a metal spoon. Remove from the heat., Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Cover and refrigerate for 1 hour before serving.

ORANGE-CHOCOLATE BREAD PUDDING

Steps:

• Heat the milk, 1 cup sugar and 1/2 cup orange juice concentrate in a saucepan over medium-low heat until the sugar dissolves, stirring. Cool slightly. (It's OK if the mixture curdles slightly.)
• Whisk the milk mixture, 2 tablespoons bourbon and the whole eggs and yolks in a large bowl; fold in the bread. Cover and refrigerate until the liquid is absorbed, about 1 hour 30 minutes.
• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Fold the chocolate chunks into the bread mixture. Spread evenly in the baking dish and sprinkle with sugar. Bake until a knife inserted into the center comes out clean, about 1 hour 20 minutes.
• Meanwhile, make the sauce: Melt 4 tablespoons butter in a small saucepan over medium heat. Add the remaining 1/2 cup sugar and cook, stirring, until lightly caramelized, 5 to 6 minutes. Whisk in the remaining 1 cup orange juice concentrate, 3/4 cup bourbon and the salt. Cook until thick, 10 to 15 minutes. Stir in the cream and simmer until the sauce coats a spoon, about 10 more minutes. Slice the bread pudding and drizzle with the sauce.

CHOCOLATE ORANGE SOUFFLé BREAD PUDDING

Steps:

• You will also need a shallow ovenproof baking dish lightly buttered, about 8" x 8" square or 7" X 9".
• Start at least 6 hours before you need to bake the pudding; it can be prepared up to 2-3 days beforehand & covered and stored in the fridge.
• Remove the crusts from the slices of bread & cut each slice into 4 triangles.
• Place the white chocolate, dark chocolate, whipping cream, Cointreau, brown sugar, butter and cinnamon in a bowl & set the bowl over a saucepan of barely simmering water, stirring the mixture well, until the butter and chocolate have melted and the sugar has completely dissolved.
• Remove the bowl from the heat and give it a good stir to amalgamate all the ingredients.
• Add the orange zest & mix well again.
• In a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again very thoroughly to blend them together.
• Spoon about half an inch of the chocolate mixture into the base of your buttered baking dish and arrange half the bread triangles over the top of the chocolate mixture in overlapping rows.
• Pour half the remaining chocolate mixture all over the bread triangles & smooth the mixture evenly over them.
• Arrange the remaining bread triangles over the top & then pour on the rest of the chocolate mixture.
• Using a spoon, press the bread gently down so that it is covered very evenly with the liquid as it cools.
• Cover the dish with Clingfilm and allow to stand at room temperature for about 2-3 hours before transferring it to the fridge for a minimum of 6 hours, preferably 48 to 72 hours before cooking.
• When you are ready to cook the pudding, pre-heat the oven to 180C/350F or Gas Mark 4. Remove the clingfilm, sprinkle a little more cinnamon on top & bake in the oven for 30-35 minutes, or until the top is crunchy & the pudding is well risen & still soft inside.
• Serve with freshly whipped cream or ice cream & garnish with some zest of fresh orange & some large white chocolate curls.
• N.B.Place the white chocolate in the freezer & use a potato peeler to make your chocolate curls!

CHOCOLATE-ORANGE STEAMED PUDDING WITH CHOCOLATE SAUCE

Steps:

• First, make the sauce. Sift the cocoa into a small saucepan, add all the other ingredients, then warm over a medium-high heat, stirring. Allow to bubble hard for 1 min to make a glossy sauce. Spoon 4 tbsp into the base of a lightly buttered, traditional 1.2 litre pudding basin. Leave the rest to cool, stirring occasionally.
• Put a very large pan (deep enough to enclose the whole pudding basin) of water on to boil with a small upturned plate placed in the base of the pan to support the basin.
• Zest the orange, then cut the peel and pith away, and cut between the membrane to release the segments. Put all the pudding ingredients, except the orange segments, in a food processor and blitz until smooth. Add the orange segments and pulse to chop them into the pudding mixture. Spoon the mixture into the pudding basin, smoothing to the edges.
• Tear off a sheet of foil and a sheet of baking parchment, both about 30cm long. Butter the baking parchment and use to cover the foil. Fold a 3cm pleat in the middle of the sheets, then place over the pudding, buttered baking parchment-side down. Tie with string under the lip of the basin, making a handle as you go. Trim the excess parchment and foil to about 5cm, then tuck the foil around the parchment to seal. Lower the basin into the pan of water, checking that the water comes tw o-thirds of the way up the sides of the basin, then cover the pan with a lid to trap the steam and simmer for 1 1/2 hours.
• Carefully unwrap the pudding - it should now be risen and firm - and turn out of the basin on to a plate. Spoon over some warmed sauce and serve the rest separately with slices of the pudding.

WHITE CHOCOLATE AND ORANGE PUDDING

Steps:

• In a large heat-proof bowl, gently whisk egg yolks; set aside.
• In a medium-sized heavy saucepan, combine sugar and cornstarch. Gradually whisk in evaporated milk and milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium-low and cook, whisking gently until thickened, about 2 to 3 minutes. Remove from heat.
• Whisk in 1 1/2 cups (375 mL) of the hot mixture into egg yolks. Gradually whisk back into saucepan and bring to a gentle boil, whisking constantly. Reduce heat to low and cook, whisking, for 2 minutes or until thick. Remove from heat and stir in chocolate chips and orange rind until chocolate is melted.
• Spoon into small serving dishes and place plastic wrap directly on the surface. Refrigerate until chilled and set, about 3 hours or overnight. Garnish with fresh berries
• Garnish with fresh berries.

CHOCOLATE ORANGE PUDDING

Steps:

• Coat a 1 1/2-quart souffle dish with nonstick vegetable spray and reserve.
• Place almonds in the work bowl of a food processor, and process until finely chopped. Add orange zest and sugar, and finely chop again. Add chocolate, baking soda and butter, and process until smooth.
• Add eggs, cream and Triple Sec, and process until combined. Pour into prepared dish, and cover tightly with microwave plastic wrap. Cook at 100 percent power for 6 minutes. Prick plastic to release steam.
• Remove from oven, and uncover. Allow to stand; covered with a heavy plate, for 10 minutes.
• Unmold pudding onto serving plate, and serve warm.

CHOCOLATE & ORANGE PUDDINGS

Steps:

• Heat the oven to 180c/ 160c fan/gas 4.
• Put flour, cocoa, chocolate and caster sugar in a bowl.
• Mix together butter, egg, milk and orange zest and stir into dry ingredients.
• Divide between 6 ramekin dishes about 250ml each
• For the sauce mix the sugar and the cocoa then divide between the top of the puds. Pour 3tbsp of boiling water on each pud and bake for 25 minutes.
• Serve with creme fraiche if liked

ORANGE PUDDING

Steps:

• Wash the Orange in cold water and wipe dry.
• Grate the outer yellow rind of the Orange on the finest grid of the grater.Remove the grated grind from the grater with a fork. You should have about 5ml of yellow grind, it will look like an oily pulp.
• Cut the orange in half with a vegetable knife and squeeze juice with a citrus juicer.Pour the juice into a measuring jug. Add more orange juice until you have 500ml.
• Measure out 60ml cold water into a tea cup. Sprinkle the gelatine powder on the cold water so that all of it gets wet, leave for 5 minutes until it thickens.
• Pour the 60ml boling water on the gelatine and stir with a teaspoon. It will become clear when the gelatine has dissolved.
• Separate the eggs carfully. Drop the egg whites into the small mixing bowl and the yolks in a large mixing bowl.
• Whisk the egg yolks with an electric hand mixer . Whisk the sugar in 1 tablespoon at a time . The mixture will become creamy and light.
• Add the orange rind and orange juice ( this was in step 3 ) Stir with the tablespoon. Add the gelatine and stir until well mixed.
• **Leave the mixture in the fridge until partly set. ( Put a spoon through the pudding to make sure that it has partly set)**.
• Wash the whisk and dry it throughlty. Whisk the egg whites until a stiff white foam clings to the whisk. *** DO NOT WHISK ANY LONGER *** Whisk the partly set pudding with the same whisk ( you don't have to wash the whisk ;D ).
• Fold the stiff egg whites carefully into the thick orange pudding using a table spoon. DO NOT STIR .
• Pour the orange dessert into pudding bowls and allow it to set properly in the fridge . ***** serve it with cream or custard *****.