Self-sauc­ing Jaffa pud­ding,


This pud starts life as an ugly duck­ling, but once you bake it, it will look great

Serves 8 Prep 35 mins Cook 30 mins £1.23 a por­tion 522 kcals, 21g fat, 11g sat. fat, 54g sugar 100g but­ter, melted, plus ex­tra

250g self-rais­ing four

140g caster sugar

50g co­coa pow­der

1 tsp bak­ing pow­der

1 or­ange, zested and juiced

3 eggs 150ml milk

100g or­ange milk cho­co­late or milk cho­co­late, bro­ken into chunks sin­gle cream or ice cream, to serve


200g light mus­co­v­ado sugar 25g co­coa pow­der

But­ter a 2-litre bak­ing dish and heat oven to 180C/160C fan/gas 4. Put the ket­tle on. Put the four, sugar, 50g co­coa, bak­ing pow­der, zest and a pinch of salt in a large mix­ing bowl. Whisk to­gether the or­ange juice and any pulp left in the juicer, the eggs, melted but­ter and milk, then pour onto the dry in­gre­di­ents and mix un­til smooth. Stir in the cho­co­late and scrape into the dish.

Mix 300ml boil­ing water from the ket­tle with the sugar and co­coa for the sauce, then pour this all over the pud­ding bat­ter – it will look strange at this stage! Bake on the mid­dle shelf of the oven for 30 mins un­til risen.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.