1 Thin Skinned Navel Orange (smaller size)
1/2 Cup Butter
1/2 Cup Dark Chocolate (chopped)
1 1/2 Cups Flour
2 tsp Baking powder
3/4 Cup Cocoa Powder
1 Cup Granulated Sugar
2 Tbsp Milk
Place Orange in a pot and fill with enough water to cover the orange. Bring to a boil and boil for 15 minutes. Remove and cool.
Grease a 5 Cup pudding mold or glass bowl.
Melt butter a chocolate together in a small pot, over low heat, just until smooth. Sift together flour, baking powder, cocoa and sugar into a large bowl. Whisk together eggs and milk in a small bowl. Stir chocolate into dry ingredients. Stir in Eggs and milk. Mix together until well combined. Batter should be fairly stiff.
Spoon 2/3 of the batter into the prepared bowl. Make a shallow well in the centre. Place 3 Tbsp of sugar on a plate. Pierce clementine all over with a fork and roll in sugar. Place clementine in the well. Dot pudding with 1/4 cup of butter. Sprinkle with remaining sugar.
Cover orange and batter with remaining batter. Cover bowl with Parchment, and secure with an elastic. Trim excess parchment. Cover parchment with aluminum foil.
Set-up a dutch oven for steaming. Place a cookie cutter, or tuna can with both ends removed in bottom of pot. Fill with water to come halfway up the bowl. Bring to the boil and gently place bowl on the cookie cutter. Cover with lid and reduce heat, so the water gently boils. Steam for 2 hours, topping up water if needed. Remove from steamer and remove cover. The pudding should be firm and a toothpick should come out clean. Rest of rack for 20 minutes.
Turn out onto a serving dish. Slice with a serrated knife, cutting right through the orange, so each slice has a little piece of the orange. Serve with crème fraiche, custard or cream.