3 – 6 thin slices of oranges to line the top of the bowl
Ice cream or double cream for serving
DIRECTIONS
Thoroughly grease bottom and sides of a 2-litre heatproof mould. Sprinkle with caster sugar and tap out excess.
Lay the thinly sliced orange around the bottom of the bowl.
In large mixing bowl, beat butter, sugar and vanilla until light and fluffy.
Add eggs and blend well.
In separate bowl, stir together flour, cocoa, cinnamon and bicarb; add to butter mixture alternately with milk until well blended.
Stir in the grated orange rind.
Spoon mixture into the greased mould. Cover with piece of greased aluminium foil, greased side down. Fold down edges of foil around rim; fasten securely with string.
Place a cloth in the bottom of a large pot and place the filled sealed mould on the cloth.
Fill the pot with boiling water 2/3 up the side of the mould and bring to the boil.
Place the lid on the pot, reduce the heat and simmer for 40 minutes.
Place the sealed pot in the Wonderbag on a cloth or mat for 4 hours.
Remove mould from the pot and cool for 10 minutes on wire rack.
Remove the foil and run tip of sharp knife around edges; invert on serving plate.
Serve hot with ice cream or double cream. There might be a bit of chocolate lava in the centre of the pudding if timed perfectly.
