How to make Jaffa chocolate self-saucing pudding

A recipe from Chef Tom Walton and Califia Farms 

Tom Walton is a chef and dad from Bondi, Sydney with a focus on family friendly and plant-based delicious recipes. Follow his Instagram here: @cheftomwalton.

Ingredients:

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

Sauce

2/3 cup brown sugar

2 tbsp cocoa powder

Juice ½ orange

¼ cup Califia Farms Vanilla Oat Milk

1 cup boiling water

1 cup coconut yoghurt

Method:

1. Preheat an oven to 180C
2. In a bowl, combine the flour, hazelnut meal, brown sugar, cocoa powder, coconut, and orange zest.
3. Add the Califia Farms Vanilla Oat milk and coconut oil and mix until just combined with a whisk.
4. Spoon this into a 28cm oval or round bowl and scatter with 1/3 of the raspberries.
5. 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 suage and cocoa powder.
6. 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.
7. Carefully place the pudding into the oven and bake for 30-35 minutes.
8. Serve the pudding with the yoghurt and remaining raspberries.

For more details on Califia Farms visit: califiafarms.com.au or head to @califiafarmau