Chocolate and Orange Self Saucing Pudding

1. Preheat oven to 160°C fan bake and grease a baking dish (we used a 22cm x 10cm high
   round baking dish).
2. In a large mixing bowl add the flour, caster sugar, cocoa powder, baking powder and orange
   zest. Mix to combine.
3. In a separate bowl, whisk together the orange juice, eggs, melted butter and milk. Pour this
   wet mixture into the dry ingredients and mix together until smooth.
4. Stir in half of the Whittaker’s 50% Dark Chocolate and then pour the batter into the baking
   dish. Top with the remaining chopped chocolate.
5. To make the sauce whisk the boiling water, sugar and cocoa powder together, then pour over the pudding batter (it will look separated for now, but when baked this will create a glossy and rich chocolate sauce in the pudding!).
6. Bake in the middle shelf of the oven for 30 minutes until the top looks firm and crisp.
7. While the pudding is in the oven, quickly candy your orange slices. Add the sugar and water to a small saucepan and bring to a simmer over medium heat. When the sugar has dissolved, add the orange slices and simmer for about 10 minutes until soft. Remove from heat and set aside.
8. Serve the pudding hot from the oven with the candied oranges and dollops of cream.

Notes

- When juicing your orange, use a juicer so you get some of the pulp (but not the pith) to add to the wet mixture for a deeper orange flavour.