• Handpicked Harrogate

Chocolate and Cointreau Self-Saucing Puddings

Marcus Wareing's chocolate pudding recipe includes Cointreau for a little bit of magic. These puddings are a hugely impressive dessert for a dinner party, and perfect for any chocolate lover amongst your guests.


100g of unsalted butter, softened plus extra for greasing

150g of caster sugar

2 free-range eggs

2 oranges, zested and juiced

175g of plain flour

2 tsp baking powder

2 tbsp of cocoa powder


6 tbsp of cocoa powder

100g of soft brown sugar

400ml of water, boiling

30ml of Cointreau


Preheat the oven to 180ºC/Gas mark 4 and grease 4 ramekins

Cream the butter and sugar together, and then add the eggs, orange juice and zest. Mix the flour, baking powder and cocoa powder together and then fold this into the butter mixture

Divide the mixture evenly between the ramekins and use any leftover to make small additional puddings

For the sauce:

Mix the cocoa powder and brown sugar together and sprinkle over the ramekins

Pour 100ml boiling water over the mixture in each ramekin, and then place the ramekins into the oven for 10-15 minutes. Add the Cointreau evenly to the ramekins, then bake for a further 5 minutes

Serve with a large dollop of vanilla ice-cream