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Self-Saucing Orange Pudding

by Charlotte Jain (follow)
Debut YA novel - Champions: at fire's end - OUT NOW! Available at: charlottejain.blogspot.com.au/search/label/Store
Dessert (130)      Baking (86)      Orange (14)     
Set to be a family favourite, this orange self saucing pudding is quick and easy for a zesty, fruity dessert that the whole family will enjoy!



Preparation Time: 15 minutes
Cooking Time: 20-30 minutes
Makes: 6 servings

Ingredients

Orange pudding
1 1/4 cups of self raising flour
1/2 cup of light brown sugar
2 teaspoons of vanilla essence
Finely grated zest of 2 oranges
1/2 cup of milk
1 egg
50g of melted butter

Orange sauce
1 1/2 cups of freshly squeezed orange juice
1/2 cup of boiling water
1/2cup of caster sugar
2 teaspoons of cornflour

Method

Preheat the oven to 180 degrees celsius. Lightly grease 6 individual remekins with butter or canola spray.

Into the mixing bowl, place the flour and sugar and stir to combine. Use a spoon to press out any lumps that may form so that the mixture is a completely combined sugar and flour powder.



Into a second mixing bowl, place the egg ,orange zest, milk, vanilla essence, and melted butter. Whisk these well to completely combine.



Make a well in the centre of the flour and sugar mixture. Pour the egg mixture into the well. Use an electric mixer to beat all of the ingredients together to form a smooth, runny pudding batter.





Place the ramekins onto a large baking tray (so that you can easily and safely move all 6 at once into and out of the oven, and also so that the oven stays cleaner while the baking tray takes all the mess).

Fill each of the six ramekins with the pudding batter, dividing the batter evenly between each using a spoon. To make each batter even, place one spoon of the mixture at a time into each of the 6 ramekins, then place another spoonful of mixture into each and so on until the pudding batter is all used up.



In a small bowl, combine the cornflour and caster sugar. Sprinkle this over the top of each pudding batter.



Combine the orange juice and water. Gently pour this liquid mix over each of the pudding batters so that it sits on top. To help do this without disturbing the pudding batter, try spooning the orange juice mixture in, or hold a spoon just above the pudding surface and pour the juice onto the spoon which will then guide the juice onto the pudding batter.





Bake for 25-30 minutes, or until the pudding is cooked through when tested with a skewer. Note, however, that when testing the bottom of each ramekin will also contain juicy sauce.






Categories
#Dessert
#Baking
#Orange
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