Skip to main content

The Globe and Mail

Recipe: Chocolate-Orange Pudding with Grand Marnier Sauce

Food styling by Michael Elliott/Judy Inc. Prop styling by Rodney Smith/Judy Inc.

Andrew Grinton/The Globe and Mail

Full of cocoa and deliciously dense, this pudding is best made up to 24 hours in advance to let it absorb some of the juice from the oranges. Lining your pudding mould with peeled orange slices guarantees this dessert looks as good as it tastes.

Servings: 8 to 12

Ready time: 3 hours plus 1 day


8 to 10 tangerines or small seedless oranges, peeled

1 cup unsalted butter, softened

3/4 cup brown sugar

Zest of 1 small tangerine or orange

4 eggs

2 tbsp Grand Marnier or orange liqueur

3 tbsp orange juice

3/4 cup flour

1 1/2 tsp baking powder

3/4 cup cocoa powder

Pinch salt

4 oz 70% dark chocolate, chopped

1 cup seedless tangerine or mandarin segments

Candied peel and sauce

1 large navel orange, peeled

1 cup water

1 cup sugar

½ cup orange juice

2 tbsp Grand Marnier


Preheat oven to 325 F.

Butter a 6-cup pudding basin or heatproof bowl. Slice the tangerines or oranges into ¼-inch rounds and use them to line the pudding basin, trimming to fit.

Using an electric mixer, cream butter, brown sugar and zest in a large mixing bowl. Add the eggs one by one, beating after each addition. Beat in the Grand Marnier and orange juice (don’t worry if the mix looks curdled).

In a separate bowl, combine flour, baking powder, cocoa and salt. Mix dry ingredients into the wet ingredients. Stir in chocolate and tangerine segments. Pour into the prepared basin.

Seal the bowl with parchment, foil and string before placing it in a bain-marie (see full steaming instructions at left). Bake between 2 to 2½ hours until firm and a knife inserted into the middle comes out clean. Remove from oven. When the pudding has cooled, invert it onto a plate. Serve immediately or keep covered in the refrigerator for one to two days. Warm gently before serving if desired.

To prepare the candied peel and sauce, place the orange peel in a small saucepan and cover with cold water. Bring to a boil and simmer 10 minutes. Drain, set the peel aside and rinse the pan.

Add the peel pack to the pan with 1 cup of sugar and 1 cup of water, bringing the mixture to a boil and simmering, covered, for 1 hour until peel is soft. Remove peel and bring syrup to a boil, adding orange juice and reduce by a third.

Remove from heat and stir in Grand Marnier. If making ahead, return the peel to the cooled sauce, cover and let sit at room temperature for up to two days.

Garnish pudding with peel and serve with glaze.

Report an error Editorial code of conduct
We have temporarily removed commenting from our articles. We expect to have our new commenting system, powered by Talk from the Coral Project, running on our site by the end of April, 2018. If you are looking to give feedback on our new site, please send it along to If you want to write a letter to the editor, please forward to