- 110 g organic unrefined brown sugar
- 2 free-range eggs
- 1 T good-quality orange marmalade
- 70 g cake flour
- ½ t bicarbonate of soda
- ¼ t salt
- 200 g ground almonds
- 2 T butter, plus extra for greasing
- 1 T vinegar
- ½ cup milk
- Zest of 2 oranges
- Zest of 1 lime, for serving
- For the sauce:
- 2 cups low-fat or soya cream
- 4 star anise
Preheat the oven to 190°C. Add the sugar, eggs and marmalade to a large mixing bowl and beat until pale and fluffy. In a separate bowl, sift the cake flour, bicarbonate of soda and salt, add the ground almonds, then whisk to combine.
In a small saucepan over a low heat, melt the butter, then stir in the vinegar and milk and mix until combined. Add the dry mixture to the sugary egg mixture and combine.
Add the buttery milk mixture and whisk until a smooth batter forms. Mix in the orange zest. Grease individual ovenproof bowls and pour in the mixture.
Bake for 35 to 40 minutes, or until sticky brown in colour and an inserted skewer comes out clean. Pour the sauce over the hot puddings and enjoy with a scattering of lime zest for a tangy kick.
To make the sauce: In a small saucepan over a medium to low heat, add the cream and star anise and bring to a gentle simmer, allowing the flavours to infuse.
Per serving: 2707.7 kJ, 18.5 g protein, 37.8 g fat, 57.6 g carbs