Orange and ginger self-saucing pudding
(at time of publication)
- 1¼ cups self-raising flour
- 1 teaspoon ground ginger
- ¼ cup sugar
- 3 tablespoons ground almonds
- 2 oranges, zest and juice
- ¼ cup crystallised ginger, chopped
- 5 tablespoons (70g) reduced-fat spread, melted
- 1 teaspoon vanilla essence or paste
- 150ml skim milk
- 1 egg
- ¼ cup maple syrup
- 2 teaspoons sifted icingfrostingX sugar, to serve
1 Preheat oven to 170°C. Lightly grease a 1-litre capacity baking dish.
2 Into a bowl, sift flour and ground ginger. Stir in sugar, almonds, orange zest and half of the crystallised ginger.
3 In a bowl, combine spread, vanilla, milk and egg with 1 tablespoon of the maple syrup. Whisk into dry ingredients until smooth. Pour batter into prepared dish and level surface with a knife.
4 Into a jug, pour orange juice then top up with water to make 300ml. Stir in remaining maple syrup. Carefully pour mixture over pudding.
5 Bake for 30-35 minutes or until golden brown and firm to touch. The sauce will be bubbling at the edges. Remove from oven.
6 Sprinkle with icing sugar and remaining ginger. Serve pudding warm.
Make it gluten free: Use gluten-free flour and check ground ginger and icing sugar is gluten free.
Make it low FODMAP: Swap the self-raising flour for gluten-free self-raising flour and use lactose-free, almond or rice milk instead of trim milk.
Nutrition Info (per serve)
Total fat 7g
–Saturated fat 1g
Dietary fibre 2g
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