Jaffa pudding
I used to love Jaffas, so I’ve reinvented the classic treat in this gooey pudding. It is best served fresh and hot.
Ingredients:
For the pudding
- 25 g (1 oz) chia seeds
- 180 g (6 ½ oz) dried dates, pitted and roughly chopped
- ½ teaspoon bicarbonate of soda (baking soda)
- 250 ml (8½ fl oz/1 cup) boiling water
- 100 ml (3½ fl oz) orange juice
- 150 g (5 ½ oz) gluten-free plain (all-purpose) flour
- 1 ¼ teaspoon baking powder
- 30 g (1 oz/ ¼ cup) cacao powder
- 60 g (2 oz) tinned coconut cream
- 1 teaspoon vanilla extract
- 175 g (6 oz) coconut sugar
- 1 tablespoon finely grated orange zest
For the sauce
- 3 teaspoons coconut oil
- 25 ml (¾ fl oz) rice malt syrup
- 75 g (2. oz) tinned coconut cream
- 40 ml (1¼ fl oz) freshly squeezed
- orange juice
- 1 tablespoon finely grated orange zest
- 1 teaspoon cornflour (cornstarch)
- ½ teaspoon vanilla extract
- 1 teaspoon goji berry powder
For the topping
- 1 tablespoon fine orange zest
Note:
You can substitute arrowroot flour for the cornflour.
Method:
1. Preheat the oven to 190°C (170°C fan forced/375°F). Lightly grease a 20.8 cm x 8.6 cm deep (8 in x 3. in) ring (bundt) tin with coconut oil. Set aside.
2. In a small bowl thoroughly mix the chia seeds and 60 ml (2 fl oz/¼ cup) 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.
This is an edited extract from The Healthy Convert by Nicole Maree published by Hardie Grant Books RRP $24.99 and is available in stores nationally.
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