Jaffa Self Saucing Pudding
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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- 70 Grams Butter BUY
- 1 egg
- 2 oranges, zest and juice (110 g juice needed)
- 1 Tablespoon Vanilla Bean Paste BUY
- 1 Pinch Pink Salt Flakes BUY
- 1 Teaspoon baking soda
- 60 Grams Coconut Sugar
- 30 Grams Cocoa Powder dark BUY
- 150 Grams flour
- 10 Drops doTERRA Wild Orange Oil (optional) BUY
- 100-200 Grams Chocolate dark or milk BUY
- 150 Grams Coconut Sugar
- 80 Grams fresh orange juice
- 40 Grams dark
- 10 Drops doTERRA Wild Orange Oil BUY
- 150 Grams boiling water
- finely grated orange zest to garnish
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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