Jaffa Pudding

Jaffa Pudding

Dairy free, gluten free, nut free, vegan

By
From
The Healthy Convert
Serves
2
Photographer
Elisa Watson, Jeremy Butler

I used to love Jaffas, so I’ve reinvented the classic treat in this gooey pudding. Best served fresh and hot.

Ingredients

Quantity Ingredient

Pudding

Quantity Ingredient
25g chia seeds
180g dried dates, pitted and roughly chopped
1/2 teaspoon bicarbonate of soda
250ml boiling water
100ml orange juice
150g gluten-free plain flour
1 1/4 tablespoons baking powder
30g cacao powder
60g tinned coconut cream
1 teaspoon vanilla extract
175g coconut sugar
1 tablespoon finely grated orange zest

Sauce

Quantity Ingredient
3 teaspoons coconut oil
25ml rice malt syrup
75g tinned coconut cream
40ml freshly squeezed orange juice
1 tablespoon finely grated orange zest
1 teaspoon cornflour
1/2 teaspoon vanilla extract
1 teaspoon goji berry powder

Topping

Quantity Ingredient
1 tablespoon finely grated orange zest

Method

  1. Preheat the oven to 190°C (170°C fan forced). Lightly grease a 20.8 cm × 8.6 cm deep ring (bundt) tin with coconut oil. Set aside.
  2. In a small bowl thoroughly mix the chia seeds and 60 ml water. Set aside to become gelatinous.
  3. Put the dates and bicarbonate of soda in a large bowl. Pour over the boiling water and orange juice and stir well. Set aside for 10 minutes to soften. Transfer to a high-speed blender and mix until it becomes a smooth purée.
  4. Sift the flour, baking powder and cacao powder together. Set aside.
  5. Beat the coconut cream, vanilla and sugar together with an electric mixer until creamy. Add the chia mixture and orange zest and beat until combined. Add the date purée and beat well. Gently fold in the flour mixture with a spatula.
  6. Pour into the prepared tin. Bake for 60–75 minutes or until a skewer inserted into the centre of the pudding comes out with a few moist crumbs attached.
  7. Cool in the tin for 5 minutes before removing and transferring to a serving plate.
  8. To make the sauce, stir the coconut oil, rice malt syrup, coconut cream, orange juice, orange zest and cornflour in a small saucepan over a low heat. Stir well and bring the mixture to a simmer. Cook for 5 minutes, stirring frequently until thickened.
  9. Remove from the heat. Add the vanilla and goji powder and mix well. Set aside to cool for 10 minutes.
  10. Pour the sauce over the warm pudding and garnish with fine orange zest.
  11. Store the remaining pudding in an airtight container in the fridge for up to 3 days.

Note

  • You can substitute arrowroot flour for the cornflour.
Tags:
wholefood
allergy-friendly
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