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”.
Preheat an oven to 180C
In a bowl, combine the flour, hazelnut meal, brown sugar, cocoa powder, coconut, and
orange zest.
Add the Califia Farms Vanilla Oat milk and coconut oil and mix until just combined with a
whisk.
Spoon this into a 28cm oval or round bowl and scatter with 1/3 of the raspberries.
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.
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.
Carefully place the pudding into the oven and bake for 30-35 minutes.
Serve the pudding with the yoghurt and remaining raspberries.
Ingredients
Directions
Preheat an oven to 180C
In a bowl, combine the flour, hazelnut meal, brown sugar, cocoa powder, coconut, and
orange zest.
Add the Califia Farms Vanilla Oat milk and coconut oil and mix until just combined with a
whisk.
Spoon this into a 28cm oval or round bowl and scatter with 1/3 of the raspberries.
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.
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.
Carefully place the pudding into the oven and bake for 30-35 minutes.
Serve the pudding with the yoghurt and remaining raspberries.
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