With a fluffy orange and almond cake on top and a zesty cocktail sauce lying beneath, this decadent self-saucing pudding is the ultimate adult-only dessert.
150g (1 cup) self-raising flour
55g (1 ⁄2 cup) almond meal
1 tbsp finely grated orange rind, plus extra, cut into strips, to decorate
215g (1 cup) caster sugar
1 egg, lightly whisked
125ml (1 ⁄2 cup) milk
50g butter, melted, cooled slightly
2 tsp cornflour
Double cream, to serve
Dehydrated blood orange slices, to decorate (see note)
185ml (3⁄4 cup) fresh orange juice
185ml (3⁄4 cup) Campari Negroni liqueur, plus extra, to serve (optional)
5 Method Steps
Step 1Preheat oven to 180C/160C fan forced. Grease a 1.5L (6 cup) baking dish with butter(50g butter, melted, cooled slightly).
Unsure of the quantity needed?
Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!
Step 2Combine the flour (150g (1 cup) self-raising flour), almond meal (55g (1 ⁄2 cup) almond meal), orange rind (1 tbsp finely grated orange rind, plus extra, cut into strips, to decorate) and 100g (1 ⁄2 cup) sugar in a large bowl. Add the egg (1 egg, lightly whisked), milk (125ml (1 ⁄2 cup) milk) and butter. Stir until well combined. Spoon the mixture into prepared dish and spread evenly to cover the base. Place the cornflour (2 tsp cornflour) and remaining sugar in a small bowl. Stir until combined then scatter over the pudding mixture.
Step 3To make the sauce, heat orange juice (185ml (3⁄4 cup) fresh orange juice) in a small saucepan over medium heat. Bring just to the boil. Stir through the liqueur (185ml (3⁄4 cup) Campari Negroni liqueur, plus extra, to serve (optional)) then gradually pour the sauce over the back of a large metal spoon onto the pudding mixture.
Step 4Bake for 35-40 minutes or until the pudding is firm when lightly touched. Set aside for 5 minutes to cool slightly.
Step 5Dollop with cream (Double cream, to serve) and decorate (Dehydrated blood orange slices, to decorate (see note)) with blood orange slices and extra orange rind strips. Drizzle over extra liqueur, if using.
To make dehydrated citrus slices to decorate the puds, preheat oven to 110°C/90°C fan forced. Thinly slice 1 lemon or orange. Place on paper towel. Cover with more paper towel, gently pressing to absorb moisture. Discard paper towel then transfer slices to a wire rack on a baking tray. Bake, turning halfway through cooking, for 1 hour 30 minutes or until dry and crisp. Set aside to cool completely. Store in an airtight container for up to 6 months. Alternatively, buy at health food stores, greengrocers or online.