Wednesday, April 28, 2010

Jaffa Pudding


(this image is from the Donna Hay website. Our chocolate pudding was eaten to quickly to take any pictures!)

On Saturday night Poppy and Tiya Ning stayed over at our place and I cooked this delicious chocolate pudding from Bills "Holiday Cookbook." We all had second helpings, including the kids. But, oh, how I wish there had been leftovers. I just can't thinking about it.

Here is the recipe, we call Jaffa Pudding.

Jaffa Pudding
a.k.a Chocolate Orange Self Saucing Pudding

serves 4-6

• 1 cup plain flour
• a pinch of salt

• 1/2 cup caster sugar

• 3 teas. baking powder

• 4 tables. cocoa powder

• 1 cup milk

• finely grated zest of 1 orange

• 85 grams unsalted butter (melted)
• 2 eggs (lightly beaten)
• 1 tables. orange liqueur


for the topping:
• 1 cup soft brown sugar

• 2 tables. cocoa powder
• 1 tables. orange liqueur


Preheat the oven to 180 degrees. Grease a 1.5-litre ovenproof baking dish.
Sift the flour, salt, sugar, baking powder and cocoa powder into a bowl. Add the milk, orange zest, butter, egg and liqueur, and beat together well. Pour into the baking dish. To make the topping, stir the brown sugar and cocoa powder together and then spread over the pudding batter. Mix the liqueur with 1 cup of boiling water and pour carefully over the pudding. Bake for 35-40 minutes or until the top of the pudding is firm.
Serve with vanilla ice cream or whipped cream

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