Orange & Almond Pudding with Ginger Caramel
Orange & Almond Pudding with Ginger Caramel
You can also serve this with a small side of vanilla cream to lighten the richness of the orange and caramel!
Servings
8
Prep time
Cook time
Recipe
Ingredients
- ½ cup pitted dried dates, soaked
- 2 tbsp coconut oil, melted
- 1 tbsp coconut sugar
- 1 tsp powdered ginger (or less or more, to your taste)
- ⅛ tsp salt
- Pudding
- 1 large orange
- 2 cups almond meal
- ½ cup psyllium husk
Method
- For the caramel, place dates in a measuring cup or small bowl and fill with water until only just covered. Allow to soak for a few hours until soft or overnight. Place dates and the soak water into a blender or food processor and blend. Add remaining ingredients and blend again until smooth.
- For the pudding, place the orange in a saucepan, cover with water and boil until soft.
- Drain water and allow the orange to cool enough to handle. Slice and remove seeds, then transfer to a blender or food processor and blend until smooth.
- Preheat oven to 150°C.
- Line a pudding basin or bowl with eco plastic wrap, and line a small baking tray with baking paper.
- Place almond meal and psyllium husk in a mixing bowl. Blend together with a fork so the psyllium is evenly distributed through the almond meal.
- Keep that fork handy and add the blended orange and stir through thoroughly. The psyllium will expand to create a pliable dough.
- Transfer mixture to your lined pudding bowl and press it in with your fingers to make level.
- Gently invert the pudding bowl onto the lined baking tray.
- Place in the oven and bake for 30 mins. Remove from oven and transfer to a serving platter to serve warm.
- Pour caramel over the top of the whole pudding or slice into portions and add the caramel as served.
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