Lizelle’s Paramalat Winter Pudding

Parmalat Winter Pudding

Recipe By: Lizelle Solomon

Self Saucing Orange pudding

Ingredients:

1½ cups self-raising flour
⅔ cup caster sugar
½ cup Parmalat milk
80g unsalted butter, melted
2 tbsp golden syrup
2 tsp orange zest, finely grated
1 egg
2 oranges
1 cup freshly squeezed orange juice, strained
½ cup water
1/2 t Salt
1/2t fresh ginger
2 whole star aniseed

Method
1. 
Preheat oven to 180°C.
2. Grease a deep, 8-cup capacity ovenproof dish with butter.
3. Sift flour into a large bowl, stir in sugar and set aside.
4. Put milk, butter, syrup, zest and egg in a jug and whisk with a fork until combined.
5. Add mixture to dry ingredients and beat with a wooden spoon until smooth. Spread into bottom of prepared dish.
6. Heat juice, spices and water in a heatproof jug in microwave until hot. Let steep for a few minutes.
7. Slowly pour juice mixture over the back of a metal spoon onto pudding . Bake for 50-55 minutes or until a skewer comes out clean when inserted into cake portion. Cover with foil if over browning. 

Note: This pudding is best served as soon as it’s baked, as syrup will absorb into cake on standing. 

Parmalat Dark Chocolate Sauce:

500 ml Parmalat Custard
250ml Dark Chocolate Coconut Cream

Method:

1. Melt dark chocolate in microwave.
2. 
Heat custard in pot over medium heat.
3. Add Chocolate and incorporate into custard. 4. Add a little bit of Coconut cream.

SEE THE OTHER EPISODE 2 RECIPES

Damien’s Banana Sponge with Chocolate Mousse and Caramel Sauce
Chantelle’s Amarula Malva Pudding
CinaJane Pumpkin Pudding
Anna Stofberg's Modern Malva
Glenda's Orange infused malva cupcakes
Lizelle's Parmalat Winter Pudding