Keto Chocolate & Orange Self-Saucing Pudding

Step 1Pre-heat oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional).

Step 2Combine all of the pudding ingredients in a mixing bowl and combine well. I don’t usually melt the coconut oil, I just beat it through but feel free to melt and pour for easier mixing.

Step 3Grease four ramekins, approx. 10 cm (4 inches) across with coconut oil. Spoon equal amounts of the pudding batter into each ramekin and smooth down.

Step 4Combine sauce ingredients in a jug and stir well until combined. Gently pour the sauce mix on top of the pudding. You should only use about half of the sauce (store the remaining sauce in the fridge for up to a week).

Step 5Bake for 20 to 25 minutes. Serve hot with cream or low carb ice cream like this keto No-Churn Vanilla Ice-Cream, and optionally dust with cacao powder. Enjoy warm! This treat will keep in the fridge for up to 5 days.