Orange and Berry Self-Saucing Pudding Recipe

I have been wanting to share some tutorials with my readers for some time now, but haven't had any good ideas about projects people would like.  So, I thought today I would share with you a simple and delicious recipe instead!  It's not technically a tutorial, but as you will see, I just couldn't help myself and had to tinker a little with the recipe.

My family are big fans of self-saucing puddings (especially my dear husband), so when I found this recipe in the MX paper a few years ago, I kept it in my folder of recipes to try out.  It is a VERY simple recipe and is great for those with egg allergies since it doesn't contain any eggs at all.

Orange and Berry Self-Saucing Pudding

Ingredients

20g flaked almonds

30g butter or margerine

110g (3/4 cup) self-raising flour

80ml (1/3 cup) milk

150g (2/3 cup) firmly packed brown sugar

Finely grated rind of one orange

110g frozen raspberries

60ml (1/4 cup) orange juice

180ml (3/4 cup) boiling water

Method

1. Preheat your oven to 180C/356F.  Place the butter or margerine in a 1.5 litre oven- and microwave-proof dish and microwave briefly to melt the butter.

2. Add flour, milk and half the sugar to the melted butter and whisk until smooth.  Stir in rind and berries.

3. Sprinkle remaining sugar over berry mixture.  Carefully pou over combined juice and boiling water.

4. Bake uncovered for 45-60 minutes or until golden and cooked (this will depend on your oven).

5. Meanwhile, toast almond flakes till lightly browned, then sprinkle over the pudding just before serving.

6. Serve pudding with vanilla ice cream!

Variations

As I said earlier, I have tinkered with this recipe a little, so here are my variations (they really are quite minor).

1. Omit the flaked almonds if you cannot eat nuts (or simply cannot be bothered to toast the almonds).

2. The original recipe uses raspberries only.  I find that raspberries can be a little tart for my kids, so I like to use blueberries or a mix of frozen berries.

3. I like to juice the zested orange and use all of the juice instead of just 60ml.  Should you choose to do this, just reduce the boiling water by the same amount you increased the orange juice.

There you are, a very simple dessert you can whip up even with littlies "helping" you!  Enjoy!