Anolon Academy

Orange & Rosemary self-saucing Pudding

By Rebecca Sullivan

Ingredients

  • 1 cup self-raising flour
  • ½ cup caster sugar
  • ½ cup almond meal
  • 1 ½ tablespoon finely grated orange zest
  • 1 ½ tablespoon of finely chopped rosemary
  • ½ cup full cream milk
  • 1 large egg
  • 50g butter, melted, cooled
  • 1 tablespoon cornflour
  • ½ cup caster sugar, for the top
  • 1 ½ cups fresh squeezed orange juice
  • A little more zest for the top Icing sugar, to dust
  • Cream to serve

Method

Preheat oven to 180°C. And grease with butter a medium sized ovenproof dish. Sift flour into a large bowl. Stir in the sugar, almond meal, orange zest & chopped rosemary. I use a microplane to zest my oranges. In a jug, whisk the milk, egg and butter until combined. 

Add to the flour mixture and use a wooden spoon to stir until smooth and combined. Pour into the dish and smooth the top. Zest a little more orange to add on the top of the pudding if you want to at this point. This will give more punch to your pud. 

Combine cornflour and extra sugar in a small bowl, then sprinkle over the mixture. Place orange juice in a small saucepan over medium heat. Bring just to the boil. Slowly pour over the back of a spoon onto the mixture. 

Bake for 45-50 minutes or until a cake-like top forms and a skewer inserted halfway into the centre of the pudding comes out clean. If you want it extra gooey in the centre cook it under for 5 minutes.