Rebecca drinking tea Dirty Girl Kitchen

Orange & Rosemary self-saucing Pudding

Orange and Rosemary self saucing pudding
1 cup self-raising flour
1/2 cup caster sugar
1/2 cup almond meal
1 ½ tablespoon finely grated orange zest
1 ½ tablespoon of finely chopped rosemary
1/2 cup full cream milk
1 large egg
50g butter, melted, cooled
1 tablespoon cornflour
1/2 cup caster sugar, for the top
1 1/2 cups fresh squeezed orange juice
A little more zest for the top
Icing sugar, to dust
Cream to serve
Preheat oven to 180°C. And grease with butter a medium sized ovenproof dish. Sift flour into a large bowl. Stir in the sugar, almond meal, orange zest & chopped rosemary. I use a microplane to zest my oranges. In a jug, whisk the milk, egg and butter until combined. Add to the flour mixture and use a wooden spoon to stir until smooth and combined. Pour into the dish and smooth the top.
Zest a little more orange on the top of the pudding if you want to at this point. This will give more punch to your pud. Combine cornflour and extra sugar in a small bowl, then sprinkle over the mixture. Place orange juice in a small saucepan over medium heat. Bring just to the boil. Slowly pour over the back of a spoon onto the mixture.
Bake for 45-50 minutes or until a cake-like top forms and a skewer inserted halfway into the centre of the pudding comes out clean. If you want it extra gooey in the centre cook it under for 5 minutes.