serves 6

225g melted butter

2 beaten eggs

30ml strong espresso coffee

550ml milk

350g soft dark brown sugar

175g sifted self-raising flour

50g cocoa powder

100g orange segments soaked in 50ml orange liqueuer

75g raisins (added to the oranges)

30g golden syrup


1. Mix the butter, eggs, coffee and 125ml milk. Now add 225g sugar, flour, cocoa, boozy raisins and orange – stir well. Spoon into a 1.5 litre ovenproof dish (a big soufflé dish is ideal)

2. Bring the rest of milk to scalding point. Add syrup and stir to dissolve

3. Sprinkle the rest of the sugar over the pudding, then milk mix

4. Cook at 160°c for 50 mins to an hour - it should be springy on top, but will be gooey underneath

5. Serve with creamy vanilla ice cream and grated orange chocolate

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