- Yeah, if this doesn't look weird to you right now,
then there's something wrong.
(upbeat music)
Oh, hi there everybody.
Welcome to the video.
Today we are making a self saucing, Jaffer pudding,
chocolate orange.
I've been raving about chocolate cake for so long.
Today that's what we're doing.
It self sauces, it's gonna look weird, you're gonna love it.
First step, I'm right on it.
We're greasing a bowl like this.
This is a big two-liter deep dish bowl.
Aw, welcome to the video.
Yesterday on one of the hottest days of the year so far,
I am baking, I literally am baking in every sense,
but we're making chocolate orange cake,
basically a sponge, that self sauces.
Oh!
It kind of like rumbles, no settles, seeps
to the bottom of the sponge.
And as you carve out your cooked sponge at the end,
you reveal a gorgeous, glossy
chocolate orange infused sauce
which you pour on at the start as you bake.
You'll be like, what?
And then we're gonna top it with our own orange cream.
It's gonna be sensational.
I've got all the ingredients lined up here,
but the first thing you really need to do is grease this
and because the steps are fairly quick,
we might as well get our oven preheated now,
come on let's go, come on.
And it is a nice, easy 160 fan,
we'll say 180 C, gas mark force,
a standard, nice medium temperature.
Cha ching.
Oh good.
Yeah so we want to just get the standard cakey stuff,
the dry stuff in this bowl right now.
So yeah, in goes the self raising flour,
caster sugar, oh yeah, baking powder.
Now salt, I'm not gonna do an unnecessary salt bae today.
I'm gonna use up my pig, okay.
From one of the recent gadget videos,
we're gonna shake in about a teaspoon of that.
Often wonder because I always pick salted butter in the shop
just because I don't know,
it's just a habit I've always done.
Whether when I use butter in a recipe,
maybe someone can let me know down below,
should I then emit adding salt?
You guys tend to help me to stuff like that.
Cocoa powder, oh, there we go.
Now we're looking a bit chocolate cakey,
but that is not it in terms of dry ingredients.
We are making a chocolate orange cake.
So let's get ourselves an orange
and we're gonna take the zest,
which I would class as not being complete dry.
Maybe medium dry, like a cider.
The zest of one whole orange if you please
into that bowl.
And I very nearly dropped that
for visual entertainment purposes.
And that would have splattered everywhere.
Don't do that, zest your orange.
(upbeat music)
Okay so I know I've effectively
just basically shaved an orange,
but that to me is a lot more orangy inspired.
Now I'm feeling like we're on the right path.
Oh, give that a smell though, you smell that?
Really smells orangy, doesn't it?
Yeah I mean, there is a slight wetness to that zest,
but oh my gosh, look at that.
Let's just combine this all together.
(upbeat music)
All right so let's start with the kind of fun stuff now.
So the wet stuff is gonna go with the dry
to make ultimately this batter.
First up, we've got some butter.
This is the salty stuff I talked about, 100 grammes of that.
So I'm just melting that in the microwave
on like 10 second blasts, give it a little stir.
In fact, I need to do that any minute now,
before it starts to splatter.
That has been 15 seconds, look at that.
Do not overdo it.
Can you see there's a little hole,
that crater forming in the top.
I love it when butter does that.
It's these small wins that you get in life from cooking
of little craters in butter.
Getting to lick the bowl when you bake.
Making the food so you can pretend
that you didn't make enough and you've actually eaten it
as you've made the video.
Ah, the bottom of that bowl is,
45 seconds in the microwave, that's, yeah.
Okay, nice, melted butter.
Now we want to use the heat that's there temporarily
to help with our marmalade,
which we're dumping in right now.
Bam!
This is a brand which has shreds in it,
you can see the bits of orange, extra flavour, extra texture.
Ooh.
But you can see
for those of you that don't really know marinade that well,
it is kind of like a jelly texture.
So it's a little bit wobbly like that.
And we can dollop it, boom,
big old tablespoon dollop, put that in there,
but use the heat that we've generated from that butter
and just whisk that fruit
just to break it in there a little bit, okay.
So now we can add something that would cool it down.
Look at this, oh, milk.
Lovely jubbly.
But we're building up a nice, wet mixture
to counteract that dusty, zesty infused combo
that we made earlier.
Eggs are going in next.
You know what, I looked in the cupboard this morning.
I thought, hmm, I haven't gotten oeuf.
But we have got three oeufs
and this is just for the person
that said they hated the sound of me cracking the eggs,
there you go I'm doing this for you all right.
It's like, there's more things in life to hate me.
But I do you understand that everyone has things in life
they don't like, I don't like licorice.
I also try my hardest to like cricket,
but I don't like that either, sorry.
Phoebe's off school sick.
Phoebe!
- [Phoebe] Yeah.
- Did you like that food pun, the oeuf.
That was for you, that was the time that you chuckled
and I didn't hear you laugh or anything,
I gave it a long delay.
- [Phoebe] Doing a bit of a dad joke.
- Dad joke, yep.
- [Phoebe] Yeah. - Fine.
It's a tough crowd folks, tough crowd.
The oven is preheated.
We have got a lovely orange infused bowl.
We have got, oh my gosh.
Inhaled that, wow.
Do not sniff by lots of flour.
We have got another dry orange infused bowl,
but we're not done yet orange lovers.
Just thinking citrus would be what you would say
if you had a dog called Russ, sit Russ.
Sit Russ, yes.
Yes Russ or do you prefer Amy?
I actually heard a sort of half grunt,
which from a teenager is a borderline chuckle okay.
Yes we are gonna make an orange marmalade cream
to go on this along with a self saucing saucy sauce,
stuff that goes out of the cake naturally.
And Amy just rattled the tripod.
Russ, stay there, can you stay there?
She's staying there.
She's like Leonardo DiCaprio in the Wolf of Wall Street,
I'm not leaving.
But this is a bar of orange flavoured chocolate.
Terry's chocolate orange.
I had them every year of my life
from about the age of eight on Christmas day,
it's kind of like a natural thing.
And I, by the time about half 11 in the morning,
Christmas day, it's gone and I feel very bad about it.
If you can't get an orange flavoured chocolate
just use a milk chocolate and some orange extract.
And if you don't have orange extract,
you can grow your own orange tree
or just use some extra orange juice.
But we're actually pumping so much orange in it
you might get away with it.
But orange chocolate with a bit of extract
will do just fine.
And I actually needed one and a half bars
and they come in these little segments like this.
Very nice.
In comes our dry, orangy mixture.
And I am just gonna pour the wet one, which is segregated.
I don't know if you saw that other angle just a minute ago.
So we use a wooden spoon at first,
look at that, oh my gosh.
Like some sort of scifi film, some chocolate orange planet.
Which of course, if it existed,
we probably will want to live there.
Letting it mingle and then just beating it together now
making sure any lumps of powder are all in there.
Now this is a lemon squeezer that also use a lime on.
They did a larger one, an orange one,
but I actually gave that away,
which I'm regretting now because to juice an orange,
I do have a, an orange juicer we're gonna try and use this.
I'm gonna do it over the bowl
and hopefully it doesn't get everywhere.
Oh, there we go, that's all right.
That's done all right.
And you see what's happening there.
That little trail is why I want to do
half an orange at a time.
That's what's gonna happen in a minute
and where the self saucing totally comes in.
But if we just stir that through,
obviously it will just affect the texture a little bit.
I just don't want it to go too runny.
Ah, there we go, give me the orange juice.
Uh, this is like a gun show.
Come on now, oh please don't say we've made it too wet,
please, oh I think it's going.
It is thickening up, there we go.
Last but not least, push in those chocolate orange chunks.
So we're not melting that in any way, although you could.
In that goes like that.
That is fine.
So all of a sudden this bowl looks quite small
versus that one.
I hope I've not made too much batter.
Greased bowl that has waited so patiently.
We're pouring in, oh my gosh.
Remember when I was like,
ugh didn't mix that batter very well.
But that is our lumps of chocolate chunks going in there.
Oh my gosh.
But we're not done yet.
Oh no.
Oh no, we're not done.
We need to boil our kettle.
And just as a side note, putting the oven on,
preheating it for as long as I have
on one of the hottest days of the year so far
has not been a sensible idea.
Dump in some cocoa powder, whoa.
This is some muscovado sugar.
This is light sugar, some light muscovado refined sugar.
Super good.
Stir that through.
Yep, oh, that went everywhere.
And now we pour it on here.
And this is where it might look a little bit weird.
Yeah if this doesn't look weird to you right now,
then there's something wrong,
but this is the sauce that will seep through the bottom.
Now last time I made one of these, it did raise quite a lot.
Let's hope it doesn't,
I'm gonna put a tray underneath this dish
so it doesn't spill.
If it does spill out a bit, just cut it flush,
no one needs to know.
But you do want to bake it for about 30 minutes.
We won't make the cream just yet,
we'll make it towards the end.
I'll let you know how it goes.
I just logged into my Facebook,
had a little notification to read.
And, whilst this is baking, thought we'd have a little look.
I mentioned the Wolf of Wall Street a moment ago.
I had an advert and I've never had that before
for a Wolf of Wall Street book of some kind,
the fact that I'm saying that again
probably means I'm gonna keep getting them.
And the fact that I'm saying it on this video,
if you're playing it with your phone,
now, I wonder if you'll get that.
I've heard loads of crazy stories
about Alexis and TVs listening and stuff.
And yeah, they're watching you folks.
They're watching.
Stay safe out there, eat chocolate cake.
So I've got about 10 minutes left of the baking
and this scream is a completely optional thing to do,
but we have got some double cream, aka heavy cream.
All right, and you can that has thickened.
So now we can either add in some orange,
well, I should do both.
I was gonna leave this to the end,
but let's just put a bit of orange zest in.
I said you could do either,
because obviously we have the strips of marmalade
in here too.
But if you got like a marmalade
that's not got the strips in,
little bit of texture won't go wrong.
But you can use lemon curd, Nutella,
mixing it with cream really rams flavour in.
Just like that.
So we've now got our orange infused cream
for our self saucing orange pudding.
And we're gonna even put zest
and some extra grated orange chocolate on top.
One minute left to go.
It's got a nice dome on it.
Slightly cracked but that's fine
cause you're gonna carve it out anyway.
Now one thing to say is with this cake is best served
almost immediately.
Not like piping hot, but still warm
because that's where that sauce will be.
It will seep at the bottom.
After a while the sauce
will just merge in with the sponge.
So you want to try and get in there quickly.
So I don't know how I'm gonna do my thumbnail.
We'll get it out
and maybe I'll just bundle this all together.
Ultimately I'm gonna eat it.
With these cakes what you're looking for
is when it's got a nice crust on the top,
that's when you know it's done.
Oh yes, you can see it there.
And the sauce is in the middle.
Oh I nearly picked it up with my hands then.
Ah, beautiful.
So you've got that crust
but can you see that sauce wanting to pull through, oh wow.
So I only get one chance to get the thumbnail
so I might as well try it whilst it's like this,
some orange zest on the top as well.
Very nice.
Some more grated chocolate like I talked about,
the Terry's chocolate orange bar,
which I was good, I didn't eat off camera,
but that's really added another dimension to that.
Now look at those flakes, love it.
Where am I gonna,
oh I could ruin it if I try and do it there.
I want to do it there so you can see.
I'll do it here.
Go down in, look at that.
Oh my gosh, can you see that?
Yeah, the cream did not,
kind of settled on top of the sponge,
but I love how we've got that sort of sauce layer
settled around the outside.
You need to have this whilst it's warm
otherwise that will just kind of bond with your sponge.
Yeah this is the one that I took out
and you can see how that sauce has gone solid already.
What I love is that the bottom tier
where the sponge is all cooked,
the sauce sort of settles into that bottom.
So you kind of get this sort of half saucy sponge like here.
So you've got the, this is another piece
that I've tried to do.
You've got the chocolate sponge, the nice big slab of that.
You've got that there.
Then you've got the bit there
where the sauce is sort of been baking in,
then the sauce settles around it.
So I'm gonna try and get a bit of everything.
I'm gonna enjoy this.
Oh that just slid down like a water slide.
That's sensational.
And all of the orange that we rammed into it
there's a little teeny tang of marmalade,
but it's not too overpowering.
All the zest and the juice, all those flavours of orange
that you put in it is still not killed it.
It's a real nice, subtle balance.
This is something that,
I've never really been good at food photography
or anything like that.
So for the thumbnail for me today, I was really challenged,
but it's beyond that.
It's more about the taste and the structure
and the fun of building this.
It's just outstanding, very naughty,
but it is a pure chocolate orange lover's dream.
And I really hope you try it.
Yeah, seriously that is so addictive.
So remember to subscribe for regular videos.
If you haven't already make sure your notifications
are turned on,
and if you like baking recipes,
we have a baking playlist of hundreds of recipes on there
from over the years.
So do check it out for some inspiration.
But I think this is probably in my top five
of that entire playlist, absolute dream,
just very, very naughty, but fun to make too.
Give it a go and I'll see you soon, bye.
♪ Take your level player no matter what your style ♪
♪ The kitchens for me ♪
♪ So smash that guarantee ♪
♪ Maybe all three. ♪
Okay the sauce is starting to thicken up a little bit now,
but just to sort of show you
now we've got a bit more of a gap in it.
You can see the sponge all around the side there
and just this little puddle of sauce,
which keeps the bottom a little bit more moist,
that nice crispy top,
but you can see that is starting to set.
So you can always reheat it
or just eat a lot very, very quickly.
I think you're gonna love it.
- No, it's really yummy.
Really chocolatey.
- The gooeyness.
Oh.
- [Barry] Thanks Kate.
All right, cool.
Nice, firm sponge on the top.
Gooey as it goes down, creamy, creamy.
Boom.
Chomped down, happy?
- This is more like pudding, 100%, isn't it?
- Yeah.
- [Barry] Oh, have you met our new dog as well?
- What?
- [Barry] Here you go Russ.
Sorry mate, come on let's get you some dog biscuits.
Oh no, come on Amy, no.
Don't feed dogs chocolate.
- No. - She's sighing.
She's like ah!