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Ultimate Jaffa Chocolate Self-Saucing Pudding by Chef Tom Walton

Ultimate Jaffa Chocolate Self-Saucing Pudding by Chef Tom Walton

Looking for some fresh inspiration in the kitchen this winter that WON’T pack on the kilos?! This Jaffa Chocolate Self-Saucing Pudding by Chef Tom Walton is perfect for you!

Tom Walton is a chef and dad from Bondi, Sydney with a focus on family-friendly and plant-based delicious recipes. This Jaffa Chocolate Self-Saucing Pudding recipe featuring Califia Farms is proof that “plant-based dairy-free products are oh so easy to love, with all the flavor & versatility you deserve”.

RatingDifficultyIntermediate

Prep Time15 minsCook Time35 minsTotal Time50 mins

For the pudding:
 1 ¼ cup self-raising flour
 ½ cup hazelnut meal
 ½ cup brown sugar
 1/3 cup cocoa powder
 ¼ cup desiccated coconut
 Zest 1 orange
 1 cup Califia Farms Vanilla Oat Milk
 1/3 cup coconut oil, melted
 1 punnet fresh raspberries
For the sauce:
 2/3 cup brown sugar
 2 tbsp cocoa powder
 Juice ½ orange
 ¼ cup Califia Farms Vanilla Oat Milk
 1 cup boiling water
For the topping:
 1 cup coconut yoghurt

Method:
1

Preheat an oven to 180C

2

In a bowl, combine the flour, hazelnut meal, brown sugar, cocoa powder, coconut, and
orange zest.

3

Add the Califia Farms Vanilla Oat milk and coconut oil and mix until just combined with a
whisk.

4

Spoon this into a 28cm oval or round bowl and scatter with 1/3 of the raspberries.

5

For the sauce, in a separate bowl combine the brown sugar, cocoa, orange juice, Califia
Vanilla Oat milk and boiling water and whisk to dissolve the sugar and cocoa powder.

6

Pour this over the pudding - using the back of a large spoon to pour it over so it won’t put a hole into the pudding.

7

Carefully place the pudding into the oven and bake for 30-35 minutes.

8

Serve the pudding with the yoghurt and remaining raspberries.

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Ingredients

For the pudding:
 1 ¼ cup self-raising flour
 ½ cup hazelnut meal
 ½ cup brown sugar
 1/3 cup cocoa powder
 ¼ cup desiccated coconut
 Zest 1 orange
 1 cup Califia Farms Vanilla Oat Milk
 1/3 cup coconut oil, melted
 1 punnet fresh raspberries
For the sauce:
 2/3 cup brown sugar
 2 tbsp cocoa powder
 Juice ½ orange
 ¼ cup Califia Farms Vanilla Oat Milk
 1 cup boiling water
For the topping:
 1 cup coconut yoghurt

Directions

Method:
1

Preheat an oven to 180C

2

In a bowl, combine the flour, hazelnut meal, brown sugar, cocoa powder, coconut, and
orange zest.

3

Add the Califia Farms Vanilla Oat milk and coconut oil and mix until just combined with a
whisk.

4

Spoon this into a 28cm oval or round bowl and scatter with 1/3 of the raspberries.

5

For the sauce, in a separate bowl combine the brown sugar, cocoa, orange juice, Califia
Vanilla Oat milk and boiling water and whisk to dissolve the sugar and cocoa powder.

6

Pour this over the pudding - using the back of a large spoon to pour it over so it won’t put a hole into the pudding.

7

Carefully place the pudding into the oven and bake for 30-35 minutes.

8

Serve the pudding with the yoghurt and remaining raspberries.

Notes

Jaffa Chocolate Self-Saucing Pudding
IngredientsDirections

Try this out: Best Vegan Bombe Alaska by Michael “Miko” Aspiras

 

Jaffa Chocolate Self-Saucing Pudding by Chef Tom Walton

Written by:
Best Desserts Team
Published on:
September 15, 2022

Categories: Custards and Puddings

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