Microwave chocolate orange sponge recipe
 A simple microwave chocolate orange sponge that makes a fantastic family pudding. Top with melted orange-flavoured chocolate for a luxurious alternative to Christmas pudding and serve with cream or ice cream. sunflower or vegetable oil, for greasing100g/3½oz softened butter, cubed100g/3½oz caster sugar2 medium eggs100g/3½oz self-raising flour40g/1½oz cocoa powder, sifted½ tsp baking powder½ orange, finely grated zest onlycream, ice cream or custard, to serve sunflower or vegetable oil, for greasing 100g/3½oz softened butter, cubed 100g/3½oz caster sugar 2 medium eggs 100g/3½oz self-raising flour 40g/1½oz cocoa powder, sifted ½ tsp baking powder ½ orange, finely grated zest only cream, ice cream or custard, to serve 100g/3½oz orange-flavoured milk chocolate, from a ball or bar, broken into piecesfresh orange zest, to decorate (optional) 100g/3½oz orange-flavoured milk chocolate, from a ball or bar, broken into pieces fresh orange zest, to decorate (optional) Method Generously oil a 1 litre/1¾ pint microwaveable pudding basin (it should have a diameter of around 17cm/6½in at the rim – see recipe tips below). Cut a small circle of baking paper and place in the bottom of the basin – this will make it easier to remove the sponge.Put the butter, sugar, egg, flour, cocoa, bicarbonate of soda and 4 tablespoons cold water in a bowl and whisk with electric beaters for 1–2 minutes, or until well combined and creamy. Stir in the orange zest.Spoon the batter into the prepared basin, ensuring the mixture doesn’t rise more than half of the way up the bowl.Cook, uncovered, on HIGH for 4 minutes 30 seconds in an 800W microwave oven and 3 minutes 30 seconds in an 1000W microwave oven. The sponge should be well risen, just firm to the touch and a little gooey around the edges. (Microwave ovens vary so the timings above are a guide. Be prepared to adjust if yours is more or less powerful than the ones in the timings above.)Take the pudding out of the microwave, using an oven cloth as it will be hot, and leave to stand while the sauce is made.To make the sauce, put the chocolate in a microwaveable bowl and cook on HIGH for 1 minute. Stir and then cook on HIGH for a further 20–30 seconds or until the chocolate is very soft but not completely melted. Don’t allow to overheat or it burn. Stir until smooth.Turn the pudding out onto a plate. Peel off the baking paper and pour the warm chocolate over the top. Decorate with extra orange zest if you like. Serve with lots of cream, ice cream or custard. Generously oil a 1 litre/1¾ pint microwaveable pudding basin (it should have a diameter of around 17cm/6½in at the rim – see recipe tips below). Cut a small circle of baking paper and place in the bottom of the basin – this will make it easier to remove the sponge. Generously oil a 1 litre/1¾ pint microwaveable pudding basin (it should have a diameter of around 17cm/6½in at the rim – see recipe tips below). Cut a small circle of baking paper and place in the bottom of the basin – this will make it easier to remove the sponge. Put the butter, sugar, egg, flour, cocoa, bicarbonate of soda and 4 tablespoons cold water in a bowl and whisk with electric beaters for 1–2 minutes, or until well combined and creamy. Stir in the orange zest. Put the butter, sugar, egg, flour, cocoa, bicarbonate of soda and 4 tablespoons cold water in a bowl and whisk with electric beaters for 1–2 minutes, or until well combined and creamy. Stir in the orange zest. Spoon the batter into the prepared basin, ensuring the mixture doesn’t rise more than half of the way up the bowl. Spoon the batter into the prepared basin, ensuring the mixture doesn’t rise more than half of the way up the bowl. Cook, uncovered, on HIGH for 4 minutes 30 seconds in an 800W microwave oven and 3 minutes 30 seconds in an 1000W microwave oven. The sponge should be well risen, just firm to the touch and a little gooey around the edges. (Microwave ovens vary so the timings above are a guide. Be prepared to adjust if yours is more or less powerful than the ones in the timings above.) Cook, uncovered, on HIGH for 4 minutes 30 seconds in an 800W microwave oven and 3 minutes 30 seconds in an 1000W microwave oven. The sponge should be well risen, just firm to the touch and a little gooey around the edges. (Microwave ovens vary so the timings above are a guide. Be prepared to adjust if yours is more or less powerful than the ones in the timings above.) Take the pudding out of the microwave, using an oven cloth as it will be hot, and leave to stand while the sauce is made. Take the pudding out of the microwave, using an oven cloth as it will be hot, and leave to stand while the sauce is made. To make the sauce, put the chocolate in a microwaveable bowl and cook on HIGH for 1 minute. Stir and then cook on HIGH for a further 20–30 seconds or until the chocolate is very soft but not completely melted. Don’t allow to overheat or it burn. Stir until smooth. To make the sauce, put the chocolate in a microwaveable bowl and cook on HIGH for 1 minute. Stir and then cook on HIGH for a further 20–30 seconds or until the chocolate is very soft but not completely melted. Don’t allow to overheat or it burn. Stir until smooth. Turn the pudding out onto a plate. Peel off the baking paper and pour the warm chocolate over the top. Decorate with extra orange zest if you like. Serve with lots of cream, ice cream or custard. Turn the pudding out onto a plate. Peel off the baking paper and pour the warm chocolate over the top. Decorate with extra orange zest if you like. Serve with lots of cream, ice cream or custard. Recipe tips You can leave out the orange zest and use an ordinary milk chocolate for the topping if you prefer. Make sure you don’t overfill the pudding basin or the cake batter could rise over the top. If you don’t have a pudding basin the right size, you can use any microwavable dish, but be aware that the mixture shouldn’t rise more than half way up the sides of the dish and the cooking time will need to be adjusted – the shallower the dish, the shorter the cooking time.