Recipe

Self-saucing jaffa pudding

Self-saucing jaffa pudding.

May 14, 2009 2:00pm
  • 45 mins cooking
  • Serves 6
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Self-saucing jaffa pudding

Ingredients

Self-saucing jaffa pudding
  • 60 butter
  • 1/2 cup (125ml) milk
  • 1/2 teaspoon vanilla extract
  • 3/4 cup (165g) caster sugar
  • 1/2 cup (90g) rice flour
  • 1/3 cup (40g) soya flour
  • 1/3 cup (45g) gluten-free self-raising flour
  • 1 teaspoon gluten-free baking powder
  • 2 tablespoon cocoa powder
  • 2 teaspoon finely grated orange rind
  • 1/2 cup (110g) firmly packed brown sugar
  • 2 cup (500ml) boiling water

Method

Self-saucing jaffa pudding
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease 1.5-litre (6-cup) ovenproof dish.
  • 2
    Melt butter with milk and extract in medium saucepan. Remove from heat; whisk in caster sugar, then sifted flours, baking powder, half the cocoa and rind. Spread mixture into dish.
  • 3
    Sift brown sugar and the remaining cocoa over mixture; gently pour the boiling water over mixture.
  • 4
    Bake pudding about 40 minutes. Stand 5 minutes before serving.

Notes

This recipe is gluten-free, wheat-free, yeast-free, egg-free and nut-free.

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