• Largest mug

• 4 tbsp self raising flour

• 4 tbsp caster sugar

• 2 tbsp cocoa powder

• 1 medium egg

• 3 tbsp milk

• 3 tbsp vegetable/sunflower oil

• 1 Jaffa clementine

• 2 tbsp chocolate chips – optional


Step 1 - Use the largest mug you have to avoid it overflowing in the microwave!

Step 2 - Add the flour, sugar and cocoa powder to the mug. Grate over the zest of the clemetine and mix together

Step 3 - Squeeze the juice of the clemetine into the mixture, and then add the egg. Mix in as much as you can but don’t worry if there’s still dry mix left

Step 4 - Add all the other ingredients apart from the chocolate chips etc (if you are adding) and mix until smooth. Add the chocolate chips and mix well.

Step 5 - Centre your mug in the middle of the microwave oven and cook on high for 4-5 mins, or until it has stopped rising and is firm to the touch. Watch it rise as it cooks!


• 200g butter, chopped

• 200g dark chocolate, roughly chopped

• 100g dark chocolate orange, chopped

• Zest of 1 large orange

• 4 large eggs

• 350g caster sugar

• 100g plain flour

• 50g cocoa powder

• 6-8 Oranges to Serve


Step 1 - Heat oven to 180oC/160oC fan/gas 4 and line a 10x8 inch brownie tin with baking parchment. Place the butter, dark chocolate and orange zest in a non-stick saucepan and very gently melt over a low heat, stirring every now and then, until smooth – take care not to overheat it. Leave to cool.

Step 2 - Whisk the eggs and sugar together with an electric whisk until the mixture is pale, has doubled in volume and leaves a trail when the beaters are lifted. Gently stir into the cooled chocolate mixture. Sift over the flour and cocoa, stir in, then add the chopped chocolate orange.

Step 3 - Slice the top off each whole orange and scoop the inside out. Save the fruit to eat later. Spoon the brownie mixture into each orange and place the top of the orange back on top of the mixture. Wrap tightly with foil and place in the campfire.

Step 4 - Bake until the brownie is cooked through, roughly 35 minutes.


For the pudding:

• 150g / 5 1/2 oz unsalted butter, plus extra for greasing

• 150g / 5 1/2 oz self-raising flour

• 150g / 5 1/2 oz brown sugar

• 1 free-range egg

• 1 tbsp cocoa powder

For the satsumas:

• 2 Jaffa satsumas, peeled and sliced in half sideways

• 1 tbsp icing sugar

For the sauce:

• 150ml / 5fl oz milk

• 150ml / 5fl oz double cream

• 50g / 1½oz brown sugar

• 2 tbsp cocoa powder

• 25g / 1oz-unsalted butter


Step 1 - Preheat a baking sheet in the oven to 200C/400F/Gas 6

Step 2 - For the pudding: place all the pudding ingredients into a food processor and blend until a smooth mixture is formed

Step 3 - Pour the pudding mixture into two well greased ramekins

Step 4 - Place the ramekins onto the hot baking tray and bake in the oven for 12 minutes, or until the puddings are cooked through

Step 5 - For the satsumas: dust the fruit with icing sugar and place onto a baking tray. Bake for ten minutes

Step 6 - For the sauce: put all of the sauce ingredients (apart from the butter) into a saucepan and heat until the ingredients have melted and combined to form a smooth mixture

Step 7 - Add the butter and stir until it has melted and combined with the sauce

Step 8 - Remove the puddings from the ramekins and place them onto clean plates. Pour some of the sauce over the top of the puddings and garnish with the satsumas


For the meringue:

• 5 large egg whites at room temperatures

• Cream of tartar

• 150g granulated sugar

For the orange curd:

• 150g granulated sugar

• 8 large egg yolks

• 2 tablespoons Jaffa orange zest, plus juice of two Jaffa oranges

• Juice of two Jaffa lemons

• Pinch of salt

For the topping:

• 1 tablespoon icing sugar

• 300ml whipping/double cream

• 50g white chocolate shavings


Step 1 - Preheat oven to 200°C, then trace a circle with a diameter of 10 inches onto greaseproof paper. Place paper onto a baking tray

Step 2 - In a large, clean bowl, beat the egg whites and a pinch of the cream of tartar until soft peaks form – this will take around 2 minutes using an electric hand whisk

Step 3 - Continue mixing, adding the sugar slowly and continue to beat until the whites are stiff and glossy, and all of the sugar has dissolved

Step 4 - Tip the meringue onto the pre-prepared baking tray, using a spatula to spread the mixture into the shape of the circle you traced earlier. Smooth off the top, and try to make the centre slightly concave (this will allow you to pile up the topping!)

Step 5 - Bake the meringue for two hours, then turn off the oven and let it cool completely in the oven for about 5 hours. Whilst cooking, it is vital that you don’t open the oven door!

Step 6 - Make the orange curd – in a medium saucepan off the heat, whisk the sugar, egg yolks and orange zest. Then whisk in the orange and lemon juices with a pinch of salt

Step 7 - Move the pan onto a medium-high heat, and whisk constantly until the mixture is thick and can coat the back of spoon. You’ll also see small bubbles around the edge of the pan after around 5 minutes – don’t let the mixture boil

Step 8 - Remove pan from the heat straightaway and continue to whisk. Then pour the mixture through a sieve into a clean bowl, then cover with cling film and refrigerate.

Step 9 - Finally, in a large bowl, mix together the cream and icing sugar until stiff peaks form (this will take around 3 minutes)

Step 10 - Remove the meringue from the cool oven, peel away the greaseproof paper and transfer it to a serving plate. Spoon some of your lovely orange curd onto the meringue, then top with the whipped cream and sprinkle over the white chocolate shavings

Step 11 - Serve and enjoy immediately!