Jaffa Self Saucing Pudding

Name: Thermomix recipe: Jaffa Self Saucing Pudding
Prep time: 8 min
Cook time: 20 min
Ingredients: 70 Grams butter; 1 egg; 2 oranges, zest and juice (110 g juice needed); 1 Tablespoon vanilla bean paste; 1 Pinch pink salt flakes; 1 Teaspoon baking soda; 60 Grams coconut sugar; 30 Grams cocoa powder dark; 150 Grams flour; 10 Drops doTERRA wild orange oil (optional); 100-200 Grams chocolate dark or milk; 150 Grams coconut sugar; 80 Grams fresh orange juice; 40 Grams dark; 10 Drops doTERRA wild orange oil; 150 Grams boiling water; finely grated orange zest to garnish

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

A family dessert, whipped up in minutes with beautiful chocolatey goodness from Callebaut. The Jaffa comes from both fresh orange and doTERRA oil.

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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Need

Pudding
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
Sauce
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

Do

1: Preheat oven to 180°C and butter a 20cm x 30cm baking dish generously.
2: Place butter into the Thermomix bowl and melt 1.5 min/50°C/speed 1.
3: Add egg, 110g orange juice, the zest, vanilla, salt, baking soda, sugar and cocoa and blend 10 sec/speed 4.
4: Add flour and wild orange oil if using. Blend 10 sec/speed 4. Finish combining using your Tenina spat-ooh-lah-lah!
5: Spoon batter into prepared pan and spread. Top with a generous handful of callets and push beneath the batter slightly.
6: Without cleaning, place all of the Sauce ingredients into the Thermomix bowl and blend 20 sec/speed 6.
7: 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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Find out more

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!