We recommend pairing this delightful Orange Chocolate Skillet Pudding recipe with a Marion Valpolicella Superiore 2017.
Read on to discover the recipe. Plus explore our state-of-the-art Wine Cabinet collection in store or online and find the perfect appliance to cellar your Marion Valpolicella Superiore 2017.
Prep 20 mins
Cook 1 hr 15 mins
Serves 6
Ingredients
Cooking oil spray
1 ⅓ cups (200g) self-raising flour
½ cup (125g) firmly packed brown sugar
60g good-quality cocoa
100g unsalted butter, melted and cooled
Juice and zest of 1 orange, plus extra zest, to serve
1 egg, plus 1 yolk
½ cup (110g) caster sugar
Whipped cream, to serve
Candied oranges
½ cup caster sugar
1 orange, thinly sliced
Orange chocolate sauce
50g unsalted butter, chopped
80g brown sugar
½ cup thickened cream
1 tsp finely grated orange zest, plus extra, to serve
30g dark (70%) chocolate, finely chopped
Orange Chocolate Skillet Pudding Method
1. To make candied oranges, preheat oven to 120°C/100°C fan-forced. Place sugar and ¼ cup (60ml) of water in a small saucepan over medium heat and simmer for 5 minutes or until sugar has dissolved. Place orange slices on a deep-sided tray in a single layer. Pour over syrup and cook for 30 minutes, turning halfway, or until slices are glossy. Cool slightly.
2. Increase oven temperature to 160°C/ 140°C fan-forced. Grease a 6-cup capacity (1.5L) ovenproof skillet with cooking oil spray.
3. In a medium bowl, sift flour, brown sugar and 50g cocoa and stir to combine. Make a well in the centre. In a large jug, whisk butter, orange juice and zest and eggs. Gradually pour mixture into the well and fold to combine.
4. Spoon batter into skillet and use a palette knife to spread out into an even layer. Combine caster sugar and remaining 10g of cocoa and sprinkle over batter. Slowly pour 1 cup of boiling water over the back of a large metal spoon to cover pudding.
5. Bake for 30 minutes or until the top has risen and is dry. Stand for 15 minutes to cool slightly.
6. Meanwhile, to make orange chocolate sauce, combine all ingredients except the chocolate in a small saucepan. Place over low heat and cook, stirring, for 5 minutes or until sugar has dissolved. Add chocolate and continue to stir for 2 minutes until chocolate has melted and sauce is smooth and glossy. Pour over pudding and serve with candied oranges, whipped cream and orange zest.
Notes: Candied orange slices can be kept in an airtight container in the fridge for up to 1 week.
More Food & Wine Pairings
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