Orange Self-Saucing PuddingClick for Reviews

 

My previous post is a recipe for a lemon self-saucing pudding that is extremely easy to make, so I thought I would try one made with oranges as they are so lovely and sweet at the moment. This recipe uses the addition of thin slices of orange on top of the pudding to make a decorative and festive look.

Orange Self-Saucing Pudding

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Serves 6

INGREDIENTS

Cake batter

  • 1 ½ cups (225g) self-raising flour
  • ½ cup (125g) caster sugar
  • Zest of 2 oranges
  • ½ cup milk
  • 80g unsalted butter, melted
  • 2 tbsp. golden syrup
  • 1 egg

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Topping

  • 2 oranges (use the ones that were zested)
  • ½ cup (100g) brown sugar
  • 1 1/2 tbsp. cornflour

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Sauce

  • 1 ½ cups orange juice
  • ½ cup water

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METHOD

  1. Preheat oven to 180oC, and using butter grease a 2 litre oven proof dish or cake tin.
  2. Sift flour into a medium bowl and add the caster sugar and orange zest.
  3. Add remaining batter ingredients, and using a wooden or silicon spoon, mix until just combined.
  4. Pour mixture into prepared dish.
  5. Peel zested oranges, removing all the pith, and cut into rings about 1cm thick and lay on top of batter in an overlapping pattern.
  6. Mix together brown sugar and cornflour and sprinkle over the orange slices.
  7. For the sauce put water and orange juice into a microwave dish and heat for 3 mins or until hot and pour over the top of everything using the back of a spoon.
  8. Bake for 50-55 mins or until a skewer comes out clean when inserted into the cake part.
  9. Sprinkle with a little pure icing sugar and serve straight away with either pouring cream or ice cream.

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Tips

  • Please make sure you wash your oranges well before zesting them as we don’t want any pesticides, wax or bird poop in our pud!
  • You can easily make 6 little individual puds for a “special” occasion using ramekins.
  • If the top looks like it is browning too quickly, cover with loosely with a piece of foil.
  • If you have some Cointreau, Grand Marnier, or Campari etc. you could always pour some over the ice cream for an indulgent adults treat!
  • This pudding is best served straight away or the sauce will be absorbed into the cake.

 

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Self-Saucing lemon PuddingClick for Reviews

 

My neighbour has a huge lemon tree that is absolutely groaning under the weight of the juiciest fattest lemons you have ever seen. He brings over a plastic bag with about 5 kilos of lemons every couple of weeks. It’s not really a problem making use of them but there is only so much Italian lamb cooked in lemon, Lebanese chicken cooked in lemon, Greek beef cooked in lemon, French fish cooked in butter and lemon, Spanish…… well I think you get the idea.

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It has finally started to cool down in the evenings here and with my hubby being such a dessert lover, I decided it was time for something sweet. He is not really into cakes flavoured with orange, lime or lemon, but there is one dessert he could happily have all the time…butterscotch self-saucing pudding served with ice cream.

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I thought I would try a lemon self-saucing pud on him, but I remembered the cloyingly sweet yet burningly acidic packet varieties that we used to make as kids. You know the ones where you ripped open a plastic bag and mixed some clumped dry ingredients with an egg and a few tablespoons of water and sprinkled a little sachet of acidic powder on top and poured boiling water over to be cooked for 8 mins on “high” in that wonderful invention- the microwave. And even though I remember trying to lick every last sticky morsel out of the plastic microwave safe container, I realised they must have been based on a recipe of more innocent times, and set about doing the Google thing.

I found a couple that sounded like they might work and some that sounded too “easy” and I couldn’t see them looking like anything similar to what I was looking for, or coming out as successful.

So here is my choice with a couple of tweaks that is almost as easy, and it is definitely healthier for you than all the hydrolysed fats, preservatives, food colourings and flavourings found in those packet varieties.

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Serves 6

INGREDIENTS

Cake batter

  • 1 ½ cups (225g) self-raising flour
  • ½ cup (125g) caster sugar
  • 1 egg
  • 3 tbsp. (60g) melted butter (ok you can use the microwave for this…)
  • 1 cup (250ml) milk
  • zest of 2 lemons

Sauce

  • 1 tbsp. cornflour
  • 1 tbsp. custard powder
  • ½ cup caster sugar
  • the juice of the 2 zested lemons or 1 cup total
  • 1 cup boiling water

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METHOD

  1. Pre-heat oven to 180oC and grease a 1.5 litre oven proof dish or cake tin.
  2. In a mixing bowl combine all of the pudding batter ingredients and mix gently until just combined.
  3. Pour into prepared dish.
  4. Mix together the cornflour, custard powder and sugar and sprinkle over the butter.
  5. Mix together the lemon juice and boiling water, and using the back of a spoon, gently pour over the pudding.
  6. Bake for 50-55 mins or until it is golden and a cake skewer comes out clean when tested in the cake section.
  7. Remove from oven and sprinkle with a little icing sugar.
  8. Serve with either pouring cream or vanilla ice cream.

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Tips.

  • Please make sure you wash your shop bought lemons well before using them as we don’t want pesticides, wax and bird poop in our pud!
  • You can easily make 6 little individual puds for a “special” occasion using ramekins.
  • If you made some limoncello from all those free lemons, (recipe coming soon) you could always pour some over the ice cream for an indulgent adults treat!

This pudding is best served straight away or the sauce will be absorbed into the cake.

Please Leave a Comment

Your email address will not be published. Required fields are marked *