3 Ways To Bake With Terry’s Chocolate Orange
It might not be Christmas just yet, but we couldn’t resist diving into the new cookbook from everyone’s festive favourite – Terry’s Chocolate Orange. From Viennese fingers to a gooey bread and butter pudding, here are our three top picks from 60 mouth-watering recipes…
How To Melt Your Terry's Chocolate Orange
Chocolate can be tricky to handle for many cooks, but if you follow this method for melting the Chocolate Orange segments, whether they be milk, dark or white, you’ll soon find yourself with a bowl of wonderfully rich melted chocolate.
Serves
Makes 250g
Total Time
5 Minutes
Ingredients
1 Terry’s Chocolate Orange, split into segments
Method
Step 1
Bring a small pan of water to the boil and remove from the heat.
Step 2
Put the Terry’s Chocolate Orange segments in a heatproof bowl and place it over the pan without letting the bowl touch the water below.
Step 3
Stir the segments occasionally with a flat-bladed knife until the chocolate softens and melts.
Step 4
You can now add it to a mixture, depending on the recipe, or stir the suggested ingredients into it.
Ready to get baking? Here are three great recipes to try at home…
Scrumptious Millionaire Shortbread
Millionaire’s shortbread with a Terry’s Chocolate Orange topping surely must be a level or two up – trillionaire’s shortbread? Just remember to use rice flour – it gives the shortbread its unique crunch beneath the luscious Chocolate Orange topping.
Serves
16
Total Time
1 Hour 15 Minutes
Ingredients
For the shortbread base
200g of plain flour, plus extra for dusting
100g of rice flour
100g of caster sugar
200g of butter, diced, plus extra for greasing
60g of milk or dark Terry’s Chocolate Orange segments, chopped
For the caramel layer
175g of butter
175g of sugar
4 tbsp of golden syrup
400ml of condensed milk
½ tsp salt
For the chocolate topping:
200g milk or dark Terry’s Chocolate Orange segments
Method
Step 1
Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Lightly butter a 20cm square cake tin.
Step 2
Mix the flour, rice flour and sugar together in a large bowl. Add the butter and rub together until the mixture resembles fine breadcrumbs. Mix in the chopped chocolate and use your hands to bring it together. Tip on to a lightly floured work surface and knead the mixture briefly with your hands to form a ball of dough.
Step 3
Transfer to the prepared tin and press the mixture down firmly, levelling the top. Prick several times with a fork and then bake in the oven for 20-–25 minutes, or until pale golden.
Step 4
Set aside to cool in the tin while you make the caramel layer.
Step 5
Put all the caramel ingredients into a large pan and set over a low heat. Stir gently until the butter melts and the sugar dissolves. Increase the heat to medium so it starts to simmer and cook for 10–15 minutes, stirring occasionally to stop it sticking and catching, until it turns golden and thickens to a soft fudge-like consistency.
Step 6
Pour the caramel mixture over the top of the shortbread and level the top with a palette knife. Set aside for 1 hour or until it sets.
Step 7
Meanwhile, make the Terry’s Chocolate Orange topping. Melt the chocolate, then pour it over the set caramel.
Step 8
Leave in a cool place until the chocolate sets and then cut into squares. This will keep well in an airtight container for up to a week.
Step 9
For an extra-special topping, sprinkle the chocolate layer with chopped walnuts, candied orange peel or ginger, or add a teaspoon of salt to the middle layer for a wonderful salted caramel surprise.
Viennese Fingers
Buttery biscuit perfection, ideal for polishing off alongside your morning coffee or afternoon tea. So easy to bake, they look fancy as anything – if you can bear to share.
Serves
30
Total Time
1 Hour 10 Minutes
Ingredients
100g of butter, softened
25g of icing sugar
100g of plain flour, sifted
½ tsp of baking powder
1 tsp of cornflour
1 tsp of vanilla extract
200g of milk Terry’s Chocolate Orange segments, roughly chopped
Method
Step 1
Line 2 baking trays with baking parchment.
Step 2
In a food mixer, or using a hand-held electric whisk, beat the butter and icing sugar together until pale and fluffy. Beat in the flour, baking powder, cornflour and vanilla extract.
Step 3
Transfer to a piping bag fitted with a large star-shaped nozzle and pipe 30 x 6cm ‘fingers’ on to the lined baking trays. Don’t pipe them too close together – leave some space around each one as they’ll spread slightly in the oven. Chill in the fridge for 30 minutes.
Step 4
Preheat the oven to 180°C/160°C Fan/Gas Mark 4.
Step 5
Bake in the oven for 10-12 minutes until cooked and pale golden. Transfer to a wire rack and leave to cool.
Step 6
Once the biscuits are completely cool, melt the Milk Terry’s Chocolate Orange segments.
Step 7
Dip one end of each Viennese finger into the melted chocolate and place on some clean baking parchment. Leave to set fully and then store in an airtight container for up to 1 week.
Bread & Butter Chocolate Orange Pudding
Comfort food at its best is like a warm hug, just what you need on a cold winter’s day. Adding Terry’s Chocolate Orange to the creamy custard in this pudding turns it into the ultimate comfort food.
Serves
30
Total Time
1 Hour 10 Minutes
Ingredients
40g of butter, softened, plus extra for greasing
6 medium slices of white bread
75g of raisins or sultanas
3 medium free-range eggs
50g of caster sugar
450ml of milk (or use half milk and half cream)
Grated zest of 1 orange
75g of dark Terry’s Chocolate Orange segments
Method
Step 1
Lightly butter a 1-litre baking dish.
Step 2
Butter the bread and cut each slice into triangles. Arrange them, buttered side up and overlapping, in the baking dish. Scatter the raisins or sultanas between them and over the top.
Step 3
In a bowl, beat the eggs and sugar together until well blended. Put the milk or milk and cream with the orange zest in a pan and bring to the boil. Pour it over the egg and sugar mixture, stirring until smooth and custard-like.
Step 4
Melt the Terry’s Chocolate Orange segments, then mix into the custard. Pour over the bread and leave to soak for 10-15 minutes before baking. Preheat the oven to 180°C/160°C Fan/Gas Mark 4.
Step 5
Bake in the oven for 35-40 minutes, or until the chocolate custard is set but still a little bit wobbly. Serve hot with cream, crème fraîche or ice-cream.
Step 6
Try this: For a touch of luxury, use sliced brioche or panettone instead of bread, and drizzle melted chocolate across the baked pudding.
Terry's Chocolate Orange Cookbook: 60 Smashing Chocolate Orange Recipes is available to buy now – visit Amazon.co.uk
Photography: Martin Poole © HarperCollins
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