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  • The Australian Women's Weekly

    Guilt-free sweets

    Sep 11, 2019 5 minutes

    Jaffa self-saucing pudding

    SERVES 6 PREP AND COOK TIME 45 MINUTES

    1 large (300g) orange
    ⅓ cup (50g) self-raising flour
    ⅓ cup (55g) wholemeal self-raising flour
    ¼ cup (30g) Dutch-processed cocoa
    ¼ cup (55g) brown sugar
    ⅓ cup (80ml) skim milk
    1 egg
    1 cup (250ml) boiling water
    300g no-added-sugar, low-fat vanilla ice-cream

    1 Preheat the oven to 150°C (130°C fan-forced). Lightly grease a 1 litre (4 cup) ovenproof dish.

    2 Finely grate the orange as needed to get 1 tablespoon rind; shred the remaining rind into long strips. Juice the orange (you need 1 tablespoon juice).

    3 Sift the flours and 1½ tablespoons of the cocoa into a large bowl. Add 1½ tablespoons of the sugar; stir to combine.

    Whisk the milk, egg, orange juice and finely grated rind in a medium bowl. Add to the flour

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