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My orange and almond self-saucing pudding from last week.

Orange and Almond Self-Saucing Pudding Pots
(Serves 4)

Sponge
100g Self raising flour
70g Caster sugar
40g Ground almond
Zest of 1 Orange
75ml Milk
2 Eggs
30g melted butter
2 tsp Orange blossom water 

Sauce
500 ml Orange juice
250 ml Water
30 ml Cointreau
100g Caster sugar

To serve
15g Flaked almonds

Pre-heat the oven to 180˚C.

Sieve the flour into a mixing bowl and stir in the sugar, ground almond and orange zest. In a separate bowl beat the eggs and then mix in the melted butter, milk and orange blossom water. Fold this mixture into the dry ingredients. Pour this into individual ramekins.

Meanwhile, make the sauce. Make a syrup by adding the sugar to a saucepan with the orange juice, cointreau and water. Bring to the boil and simmer until sugar dissolves. Gently pour this mixture over the puddings and place in the oven.

Bake for 20 to 25 minutes, or until the pudding is golden. Meanwhile toast the flaked almonds by frying them until lightly browned. Scatter these on top of the pudding when ready to serve. Serve with ice cream.

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