Jaffa self-saucing pudding

Together, chocolate and orange make this dessert jaffa-amazing!

  • 45 mins cooking
  • Serves 6
  • Print


  • 1 large orange (300g) (see tips)
  • 1/3 cup (50g) self-raising flour
  • 1/3 cup (55g) wholemeal self-raising flour (see tips)
  • 1/4 cup (30g) dutch-processed cocoa
  • 1/4 cup (55g) brown sugar
  • 1/3 cup (80ml) skim milk
  • 1 egg
  • 1 cup (250ml) boiling water
  • 300 grams (9½oz) no-added-sugar, low-fat vanilla ice-cream


  • 1
    Preheat oven to 150°C/300°F. Lightly grease a 1 litre (4 cup) ovenproof dish.
  • 2
    Finely grate orange as needed to get 1 tablespoon rind; shred remaining rind into long strips. Juice orange (you need 1 tablespoon juice).
  • 3
    Sift flours and 1½ tablespoons of the cocoa into a large bowl. Add 1½ tablespoons of the sugar; stir to combine.
  • 4
    Whisk milk, egg, orange juice and finely grated rind in a medium bowl. Add to flour mixture; fold until just combined.
  • 5
    Spoon pudding mixture into dish. Place dish on an oven tray. Combine remaining cocoa and sugar in a small bowl; sprinkle over pudding. Carefully pour over the boiling water; bake for 25 minutes or until set.
  • 6
    Sprinkle pudding with shredded orange rind and serve with ice cream.


You will need one large orange for this recipe - the larger the better to get the amount of rind needed.
If you don't have wholemeal self-raising flour, you can use all regular self-raising flour instead.

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