Zesty Orange Pudding with Chocolate Sauce
Our Gluten Free Steamed Orange Pudding with zesty orange and home made chocolate sauce is a perfect dessert for Winter Entertaining
Gluten Free · Dairy Free · Nut Free
Serves 10
Ingredients
Zesty orange Pudding
165g Anything But Ordinary Plain Flour
75g GF cornflour
1 teaspoon bicarb soda
¼ teaspoon flaxmeal
¼ teaspoon salt
200g castor sugar
2 teaspoons grated orange zest
125mls freshly squeezed orange juice
80mls grapeseed oil
60mls yoghurt
60mls coconut cream
1 egg
½ teaspoon apple cider vinegar
½ teaspoon vanilla
Orange Sauce
125mls freshly squeezed orange juice
55g castor sugar
1 teaspoon arrowroot
1 teaspoon coconut oil
Chocolate Sauce
100mls coconut cream
125mls maple syrup
40g cocoa powder
25g coconut oil, melted
3 teaspoons vanilla
Pinch sea salt
Method
Zesty Orange Pudding
Preheat oven to 150 degrees Celsius. Grease 10 individual size* pudding bowls. Cut circles of baking paper to fit in the base of each bowl. Put the prepared bowls in a large deep baking tray.
In a mixing bowl whisk together the Anything But Ordinary Plain Flour, cornflour, bicarb soda, flaxmeal, salt and castor sugar.
In a blender or with a hand held stick blender, combine the orange zest and juice, oil, yoghurt, coconut cream, egg, apple cider vinegar and vanilla until foamy.
Tip this into the dry mix and stir with a spoon until thoroughly combined.
Scoop a third of a cup of pudding batter into each prepared pudding bowl.
Pour boiling water into the baking dish half way up the sides of the bowls, being careful not to splash any water onto the pudding batter. Grease a piece of foil that is large enough to cover the baking dish, then fold it securely over the sides.
Bake for 50 minutes, carefully rotating the tray halfway to cook evenly. Steam will escape when the foil is lifted off so do this with the foil opening facing away from yourself. A skewer inserted will come out clean when the puddings are cooked.
Orange Sauce
Mix the arrowroot til smooth with a little of the orange juice, to avoid any lumps. Combine with the remaining orange juice and sugar, in a small saucepan over medium heat, stirring until the sugar is dissolved. Simmer for a couple of minutes, while stirring, to thicken then stir in the coconut oil to melt. Take off the heat, cover and set aside til ready to serve.
Chocolate Sauce
In a blender, combine til smooth and glossy, the coconut cream, maple syrup, cocoa powder, coconut oil, vanilla and salt. Cover and set aside.
To Serve
Run a knife around the sides of the puddings to help release and tip onto a serving plate. Pour some Orange Sauce over first then drizzle on the Chocolate Sauce.
Any remaining puddings and Orange Sauce can be stored in separate covered containers in the fridge for a few days and reheated to serve. The Chocolate Sauce will keep for up to a month in the fridge.
*A muffin tray can be used and prepared in the same way if pudding bowls aren't available. Same procedure needed for steaming.