Jaffa Self Saucing Pudding

Serves 6-8 Prep Time 8 minutes   Cook Time 20 minutes   Rated:

When those cold winter nights are upon us, and it's dark out, there is nothing more comforting than a hot fudgey pudding with oodles of sauce and of course lashings of cream and/or ice cream. Somehow we are lulled into believing there will never be a day of reckoning when the beach weather arrives, and new swimmers must be purchased and we happily have a second serving. Having said that, this is well deserving of a second serving. I do love Jaffa as a flavour profile.

So get ready to exercise a bit more if you are into guilting yourself, but do enjoy! Life is short. Eat dessert first!

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Preheat oven to 180°C and butter a 20cm x 30cm baking dish generously.


Place butter into the Thermomix bowl and melt 1.5 min/50°C/speed 1.


Add egg, 110g orange juice, the zest, vanilla, salt, baking soda, sugar and cocoa and blend 10 sec/speed 4.


Add flour and wild orange oil if using. Blend 10 sec/speed 4. Finish combining using your Tenina spat-ooh-lah-lah!


Spoon batter into prepared pan and spread. Top with a generous handful of callets and push beneath the batter slightly.


Without cleaning, place all of the Sauce ingredients into the Thermomix bowl and blend 20 sec/speed 6.


Pour over the batter. Bake for 15-20 minutes until centre of the pudding is barely set, (it should have a wobble going on!) and then serve with grated orange zest, lashings of cream, or ice cream!

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