Orange Self Saucing Pudding

This is the first time I have made this pudding and after making a few alterations to the recipe I am truly happy with the result.  If you prefer a tart pudding just substitute the orange zest and juice for lemon.  We couldn’t wait for dessert so we attacked it for afternoon tea.  This pudding can also be made in the microwave.  Follow the same instructions as below but instead of baking in an oven just microwave on medium for 12-15 minutes or until a skewer inserted comes out clean. Serve with homemade custard or vanilla ice cream 🙂

• 3 tablespoons Butter
• 1/2 cup Milk (I used Almond but any milk is fine)
• 1 cup Wholemeal Flour
• 2 teaspoons baking powder
• 1/4 teaspoon bi carb soda
• 1/2 cup Maple Syrup
• 1/2 cup fine Polenta
• 2 teaspoons Orange Zest
• 1/4 cup Orange Juice
• 1 teaspoon Nutmeg
• 1 teaspoon Cinnamon
• 1 tablespoon Flaked Almonds (optional)

Sauce

• 1/4 cup Maple Syrup
• 1/4 cup Orange Juice
• 1 1/4 cups boiling water

Place butter and milk into a microwave safe jug.  Heat on medium until butter is melted and milk is warmed.  Add maple syrup and orange juice to jug and whisk until combined.  In a separate mixing bowl combine flour, baking powder, baking soda, polenta, nutmeg, cinnamon and orange zest.  Whisk in milk mixture until mixture foams slightly.  Pour batter into a 8 cup capacity baking dish.  Using the same bowl combine the sauce ingredients.  Pour sauce over the back of a large metal spoon.  Bake in a 180 degree oven for 30-35 minutes.  Serve warm.  If you prefer a thicker sauce add 1 teaspoon of cornflour to the sauce mixture before pouring over the batter, making sure that all of the cornflour is dissolved.