It’s also very, very good served ever-so-slightly warmed with a scoop of ice cream on top. Perhaps not conventional – but it works, and that’s what matters! – Nagi x

Chocolate Orange Fudge - Just 2 Ingredients! - Taming Twins Chocolate Orange Fudge - Just 2 Ingredients! - Taming Twins

Fresh flowers– just a few little sprigs from a tree out of the front of my house are pictured here. Not edible, just for decorations! They’re not orange blossoms either unfortunately…. Christmas is almost here and in a mad year, where all of our lives have been turned upside down in one way or another, I’m trying to take joy in the little things that make me happy. Blitz for 3 x 10 second bursts on high, scraping down the sides well, until you no longer see the large lumps and it’s looks like jam. It may take longer depending on the strength of your food processor. Basically, the less orange rind bits, the better – but some rind bits are ok, great jammy texture!

Terrific easy cake for gatherings. And because it’s gluten-freeand lactose free,everyone can enjoy it! Easy Microwave Citrus Curd ~ turn any fresh citrus juice (including blood orange, tangerine, and Meyer lemon) into a luxurious, creamy spread in only minutes, right in your microwave!

orange microwave pudding recipe - BBC Food Chocolate orange microwave pudding recipe - BBC Food

To make the sauce, put the chocolate in a microwaveable bowl and cook on HIGH for 1 minute. Stir and then cook on HIGH for a further 20–30 seconds, or until the chocolate is very soft but not completely melted. Don’t allow to overheat or it burn. Stir until smooth. You will need 2 medium oranges about 8cm / 3″ in diameter (think baseball size) totalling around 600g/1.2 lb. You don’t need to be exact here – if they weigh more, your cake will be a little bit more moist. If they weigh less, that’s totally fine – almond meal cakes are super moist already, you won’t feel deprived. You normally can’t use a food processor or blender for cake recipes made with flour because they’re simply too powerful so they will overwork the gluten in the batter, resulting in horridly hard, rubbery cakes! First – boil and chopIf you cancel you must return the goods to us at your own expense. You are responsible for the risk of loss or damage when you return the goods, so you should take out adequate postal insurance to cover their value. Drain, then repeat twice more. (ie 3 x 10 minutes) The purpose of this step is to remove the bitterness from the white part of the rind – if you skip this (and there are some recipes that do) then the cake will be bitter. Shortcut: Boil 40 minutes without draining, but keep an eye on water level. The flavour is marginally “cleaner” if you change the water as directed, but this shortcut is perfectly acceptable; Add the remaining ingredients – almond meal, baking powder, sugar and eggs, then blitz until well combined. If at this stage you realise there’s still too many rind chunks, you can blitz for longer; But here’s the thing – as with lemons and limes, most of the orange flavour is in the rind. You will get way better orange flavour by mixing 1 tablespoon of finely grated orange zest into, say, Vanilla Frosting, rather than 1/4 cup of orange juice. Not to mention that zest doesn’t make frostings and cake batters watery.