James' delicious chocolate and orange pudding is low in fat and calories, but doesn't compromise on flavour!
Serves 4
Ingredients:
For the sponge:
4 large free range eggs, separate the whites and yolks
175g caster sugar
140g self raising flour, sifted
20g cocoa powder - buy the purest, highest quality you can find as it will taste better and is lower in saturated fats the purer it is
Zest of 3 large oranges
For the orange syrup:
1 tbsp caster sugar
1 vanilla pod, cut and split
Segments of 3 large oranges (use the ones you’ve zested for the sponge above)
10 mint leaves and stalks
200ml water
4 tbsp half fat crème fraiche, to serve
Method:
1. Preheat the oven to 180 degrees Celsius/ gas mark 4.
2. First make the sponge, whisk the egg yolks and sugar until pale and creamy. Next, whisk the egg whites until stiff then fold into the yolks.
3. Fold in the flour, cocoa powder and orange zest. Pour into a greased and lined baking tin (a 20cm square sponge tin is ideal). Bake for 20 minutes or until golden and cooked through.
4. Meanwhile, make the orange syrup. Mix the tablespoon of caster sugar, with the split vanilla pod, any juice from the orange segments and the mint stalks and cover with water. Bring to a simmer and cook for 1 minute, cool slightly then drain with a sieve over the orange segments and mint leaves. Leave to cool fully.
5. Remove from the sponge from the oven and dust with a little more cocoa powder (this is optional). Slice sponge into wedges and serve with a dollop of crème fraiche, the orange segments, mint and a drizzle of the vanilla syrup. Garnish with extra fresh mint sprigs.
Nutritional info per serving:
Calories (kcal) 326.6
Fat (g) 6.0
Saturated Fat (g) 2.3
Carbohydrate (g) 62.1
Fibre (g) 3.4