Today is the 1st Birthday for foodies agenda
(hip hip hooray!)
Did I hear someone ask if there is cake? Of course there is cake to celebrate such an occasion!
Before I serve it up, I wanted to introduce you to the brand new look and feel of foodies agenda
. After 12 months of blogging, I've fined tuned my writing style and sharpened my focus. To put it simply, it's a celebration of Real Food, Seasonal Eating & Aussie food heroes.
A destination to uncover what's best to eat and where to eat right now!
You'll find recipes which hero seasonal ingredients, big flavours from local restaurants and foodie escapes afar, a seasonal reference food guide & some fun foodie events stirred up in between. I hope you enjoy the fresh new look & as always welcome your feedback.
So, back to the cake. Introducing my Chocolate Orange Steamed Pudding aka Jaffa Cake! It's rich, gooey & indulgent, using sweet Valencia oranges to add some pizazz. Valencia oranges are at the end of their season but by no means lacking in flavour.
These individual puddings would make an ideal dinner party dessert. They are served best with a cool scoop of creme fraiche or vanilla ice-cream over the warm orange soaked chocolate mound. On the down low, they are just as nice eaten cold the day after.
Valencia Orange 1 (zested and 1/4 cup juice)
Cocoa Powder 75g
Self raising flour 150g
Almond Meal 60g
Free Range Eggs 2
Brown Sugar 150g
Butter 150g softened
Vanilla Essence 1 tsp
Valencia Orange 2 (2/3 cup juice + 6 thin round slices)
Vanilla Bean 1, cut in half lengthways
Caster Sugar 1 1/4 cup
Pre-heat oven to 170 degrees celsius. Thoroughly grease 6 (250ml) ramekins with butter.
To begin, cut 6 thin round slices from the end of one of the oranges allocated for the syrup. Place one of the rounds at the base of each ramekin. Juice the remaining orange plus second one to make 2/3 cup of juice. In a small saucepan, place the 2/3 cup of juice, caster sugar, vanilla bean and water. Dissolve the sugar over a low heat then increase heat to bring the liquid to boiling point. Boil for approx 10 mins until the liquid has thickened to a syrup and reduced by half. Remove the vanilla bean.
Pour some of the syrup into each ramekin until it covers the orange slice (approx 1.5cm high). Set ramekins aside in the fridge to cool.
In a large mixing bowl, add all of the Pudding dry & wet ingredients. Using electric mixers, mix until combined well.
Evenly divide and pour the pudding mixture between the ramekins. Smooth the top of each one with the back of a spoon.
Place the ramekins in a large deep sided baking dish (use 2 if over crowded). Pour enough boiling water into the baking dish to come halfway up the sides of each ramekin. Cover the baking dish tightly with a couple of sheets of aluminium foil, lightly greased underneath so the puddings don't stick. Carefully place onto the middle shelf of the oven and leave for 45-50 mins to bake.*
Remove from oven and take each ramekin out of the water bath. Use oven mitts when removing the ramekins as they will be hot!
Place a serving plate on top of each ramekin and invert (flip upside down). Slowly lift the ramekin off the leaving the pudding sitting upright on the serving plate. (If it's stuck just use a knife to gently ease the pudding away).
Gently re-heat the remaining orange syrup and drizzle on top of each pudding. Enjoy warm with creme fraiche or vanilla ice-cream.
*If you're nervous about carrying the baking dish filled with boiling water to the oven, instead place the baking dish with ramekins covered with foil into the oven first, then peel away a corner of the foil & pour in the water as it's sitting on the oven shelf.