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”.

DifficultyIntermediate

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:

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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Ingredients