Orange & Almond Pudding with Ginger Caramel

Orange & Almond Pudding with Ginger Caramel

By: Ames Starr

You can likewise serve this with a little side of vanilla cream to lighten the richness of the orange and caramel!

Ingredients

• ½ cup pitted dried dates, drenched
• 2 tablespoon coconut oil, melted
• 1 tablespoon coconut sugar
• 1 tsp powdered ginger (or less or more, to your taste)
• ⅛ tsp salt
• Pudding
• 1 big orange
• 2 cups almond meal
• ½ cup psyllium husk

Method

• For the caramel, location dates in a determining cup or little bowl and fill with water upuntil just simply covered. Allow to soak for a coupleof hours upuntil soft or overnight. Place dates and the soak water into a mixer or food processor and mix. Add staying activeingredients and mix onceagain till smooth.
• For the pudding, location the orange in a saucepan, cover with water and boil till soft.
• Drain water and enable the orange to cool sufficient to manage. Slice and getridof seeds, then transfer to a mixer or food processor and mix till smooth.
• Preheat oven to 150°C.
• Line a pudding basin or bowl with eco plastic cover, and line a little baking tray with baking paper.
• Place almond meal and psyllium husk in a blending bowl. Blend together with a fork so the psyllium is equally dispersed through the almond meal.
• Keep that fork useful and include the mixed orange and stir through completely. The psyllium will broaden to produce a flexible dough.
• Transfer mix 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 minutes. Remove from oven and transfer to a serving plate to serve warm.
• Pour caramel over the leading of the entire pudding or piece into parts and include the caramel as served.