For the maple and orange pudding
100g/3½oz vegetable shortening, chopped, plus extra for greasing
1 tbsp vegetable oil
100g/3½oz caster sugar
3 free-range eggs
100g/3½oz gluten free self-raising flour*
2 tbsp lactose free/ rice milk
1 tsp gluten free baking powder
1 orange, peeled and sliced
3 tbsp maple syrup
1 orange, sliced
2 tbsp maple syrup
Preheat the oven to 180C/350F/Gas 4. For the tray pudding, place the oil, shortening and sugar into a food processor and blend until the mixture resembles breadcrumbs.
Crack in the eggs one at a time and blend well between each addition. Fold in the gluten free flour and baking powder.
Oil and (gluten free) flour a non-stick muffin tray. Shake out the excess flour.
Place the orange slices into the base of each tray and drizzle with maple syrup. Pour in the sponge mix and smooth flat with a palette knife.
Place in the oven and bake for ten minutes, or until the top is golden-brown and a skewer inserted into the middle of the cake comes out clean. Allow the muffins to cool.
To serve, turn out onto a serving plate, garnish with sliced oranges and drizzle with the maple syrup. Dust with icing sugar and serve.
Recipe adapted from: Good Food
*check online reviews, or ask around when selecting your gluten free self raising flour. You can get great results with the right ones, however there are some poor ones out there which will leave you with matching results.