Soaked Chocolate Pudding

75g butter
75g rapadura sugar
75g rapadura dark chocolate
100g spelt flour
25g cocoa
2 eggs
2 tablespoons liquid whey
teaspoon bicarb soda

sauce
50g rapadura sugar
1 tablespoon cocoa
35g cocoa nibs
300g dandelion coffee drink


Cream the butter and sugar, until light and fluffy.
Melt the chocolate, and stir in with the flour, cocoa, eggs and whey.
Cover the mixture, and leave to sit overnight.

Heat over at 170celsius.

Remove the cover, and add the carb soda, mix well. Place in baking dish.

Blend the sugar, cocoa and cocoa nibs and sprinkle over the top of the pudding.
Make the dandelion drink, and pour over the top.

Place in oven and bake for 30mins.

Soaked Orange Poppy Seed Cake

3/4 cup freshly squeezed orange juice
1/3 cup poppy seeds
1 cup flour
1 cup spelt flour
1/2 cup almond meal
1 cup yoghourt
200g butter
1/2 cup sugar
rind from 1 orange
3 eggs
1/2 teaspoon baking soda

Juice oranges, and place orange juice in large bowl.

Pour in almond meal and poppy seeds and half the flour, top with a layer of yoghourt, another layer of flour and remaining yoghourt. Mix together and leave to sit overnight.

Grease a loaf tin, set oven to 150celsius.

Beat butter, sugar and rind, until fluffy. Add eggs beat well whilst adding dollops of the preprepared mixture. Mix all the remaining mixture with baking soda.

Pour mixture into tin, and bake for 1 hr 20mins.

Remove from oven and allow to cool in tin before removing.