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Self-saucing jaffa pudding

The AWW 'The Gluten-free Cookbook'
Photographer: Teny Aghamalian Stylist: Louise Bickle
Self-saucing jaffa pudding

Serving size: Serves 6
Cuisine type: British/Scottish/Irish
Cooking time: More than 1 hour
Special options: Egg free, Gluten free, Nut free
Course: Dessert
Favourite flavours: Cakes/baking

Self-saucing jaffa pudding.
INGREDIENTS

This recipe is gluten-free, wheat-free, yeast-free, egg-free and nut-free.

60g butter
½ cup (125ml) milk
½ teaspoon vanilla extract
3/4 cup (165g) caster sugar
½ cup (90g) rice flour
1/3 cup (40g) soya flour
1/3 cup (45g) gluten-free self-raising flour
1 teaspoon gluten-free baking powder
2 tablespoons cocoa powder
2 teaspoons finely grated orange rind
½ cup (110g) firmly packed brown sugar
2 cups (500ml) boiling water
METHOD

Preheat oven to 180°C/160°C fan-forced. Grease 1.5-litre (6-cup) ovenproof dish.

Melt butter with milk and extract in medium saucepan. Remove from heat; whisk in caster sugar, then sifted flours, baking powder, half the cocoa and rind. Spread mixture into dish.

Sift brown sugar and the remaining cocoa over mixture; gently pour the boiling water over mixture.

Bake pudding about 40 minutes. Stand 5 minutes before serving.

Storage


Pudding can be stored in an airtight container in the refrigerator for up to 2 days.

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