Equipment
Ingredients
Main
- 5 ml vegetable oil
- 120 g almonds, slivered
- 6 g orange zest
- 110 g light brown sugar
- 225 g semisweet chocolate, chopped
- 2½ g baking soda
- 115 g unsalted butter, room temperature
- 3 eggs
- 80 ml heavy cream
- 5 ml triple sec
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 465 kcal
- Protein
- 7 g
- Carbohydrates
- 35 g
- Fat
- 34 g
- Fiber
- 4 g
- Sugar
- 28 g
- Sodium
- 127 mg
- Saturated Fat
- 16 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 114 mg
- Potassium
- 326 mg
- Calcium
- 89 mg
- Iron
- 3.3 mg
- Magnesium
- 86 mg
- Phosphorus
- 177 mg
- Zinc
- 1.3 mg
- Vitamin A
- 170 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 4.8 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.30 mg
- Niacin
- 0.8 mg
- Folate
- 17 mcg
- Water
- 24 g
- Caffeine
- 12 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Coat the interior of a 1.5-quart souffle dish with vegetable oil or nonstick spray.
Place slivered almonds into the food processor and pulse until they reach a fine, sandy consistency.
Add the orange zest and light brown sugar to the processor and pulse again to integrate.
Add the chopped semisweet chocolate, baking soda, and softened butter to the processor and blend until the mixture is smooth.
Pour in the eggs, heavy cream, and triple sec, then process briefly until just combined.
Transfer the batter into the greased souffle dish and cover the top tightly with microwave-safe plastic wrap.
Place the dish in the microwave and heat on 100 percent power for 6 minutes.
Carefully pierce the plastic wrap to allow steam to escape, then place a heavy plate over the plastic and let the pudding rest for 10 minutes.
Remove the plate and plastic, then invert the pudding onto a serving plate to unmold.
Chef's Notes
- Ensure the butter is truly at room temperature to prevent small clumps in the initial processing stage.
- If you do not have triple sec, any orange-flavored liqueur or 5ml of orange juice can be used.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Wrap tightly in plastic wrap and foil.
Reheating: Microwave individual portions for 20-30 seconds until warm.
Troubleshooting
Pudding is dry or rubbery
Cause: Overcooked due to high microwave wattage variations
Fix: Serve with extra heavy cream or a chocolate sauce to add moisture.
Prevention: Check the pudding at 5 minutes; it should be set but still moist.
Pudding collapses or sticks to the dish
Cause: Insufficient resting time or improper greasing
Fix: Serve directly from the dish with a spoon if it fails to unmold cleanly.
Prevention: Ensure the dish is thoroughly oiled and allow the full 10-minute rest to set the structure.
Cultural Context
This chocolate orange pudding is a delightful take on classic British steamed puddings, often enjoyed as a comforting dessert, especially during colder months. The combination of rich chocolate and bright orange is a timeless pairing, evoking a sense of nostalgia and warmth.
