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
- 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
- 2 oranges (use the ones that were zested)
- ½ cup (100g) brown sugar
- 1 1/2 tbsp. cornflour
- 1 ½ cups orange juice
- ½ cup water
- Preheat oven to 180oC, and using butter grease a 2 litre oven proof dish or cake tin.
- Sift flour into a medium bowl and add the caster sugar and orange zest.
- Add remaining batter ingredients, and using a wooden or silicon spoon, mix until just combined.
- Pour mixture into prepared dish.
- Peel zested oranges, removing all the pith, and cut into rings about 1cm thick and lay on top of batter in an overlapping pattern.
- Mix together brown sugar and cornflour and sprinkle over the orange slices.
- 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.
- Bake for 50-55 mins or until a skewer comes out clean when inserted into the cake part.
- Sprinkle with a little pure icing sugar and serve straight away with either pouring cream or ice cream.
- 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.