Orange & Almond Pudding with Ginger Caramel

The humble orange is our hero sweetener here, with the ginger caramel kicking it up a notch using dates and a small amount of coconut sugar. You can also serve this with a small side of vanilla cream to lighten the richness of the orange and caramel (see the tropical chia trifle pudding recipe on page 54).

Serves: 8

Caramel

½ cup pitted dried dates, soaked 2 tbsp coconut oil, melted

1 tbsp coconut sugar

1 tsp powdered ginger

(or less or more, to your taste) ⅛ tsp salt

Pudding

1 large orange

2 cups almond meal ½ cup psyllium husk

1. For the caramel, place dates in a measuring cup or small bowl and fill with water until only just covered. Allow to soak for a few hours until soft or overnight. Place dates and the soak water into a blender or food processor and blend. Add remaining ingredients and blend again until smooth.

2. For the pudding, place the orange in a saucepan, cover with water and boil until soft.

3. Drain water and allow the orange to cool enough to handle. Slice and remove seeds, then transfer to a blender or food processor and blend until smooth.

4. Preheat oven to 150°C.

5. Line a pudding basin or bowl with eco plastic wrap, and line a small baking tray with baking paper.

6. Place almond meal and psyllium husk in a mixing bowl. Blend together with a fork so the psyllium is evenly distributed through the almond meal.

7. Keep that fork handy and add the blended orange and stir through thoroughly. The psyllium will expand to create a pliable dough.

8. Transfer mixture to your lined pudding bowl and press it in with your fingers to make level.

9. Gently invert the pudding bowl onto the lined baking tray.

10. Place in the oven and bake for 30 mins. Remove from oven and transfer to a serving platter to serve warm.

11. Pour caramel over the top of the whole pudding or slice into portions and add the caramel as served.