By: Rebecca Sullivan
Bursting with flavour this Pudding sauce can be a new staple around the festive season
Ingredients
- 1 cup self-raising flour
- 1/2 cup caster sugar
- 1/2 cup almond meal
- 1 1/2 tablespoon finely grated orange zest
- 1 1/2 tablespoon of finely chopped rosemary
- 1/2 cup full cream milk
- 1 large egg
- 50g butter, melted, cooled
- 1 tablespoon cornflour
- 1/2 cup caster sugar, for the top
- 1 1/2 cups fresh squeezed orange juice
- A little more zest for the top Icing sugar, to dust
- Cream to serve
Directions
- 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.
