Zesty Orange Pudding
This sweet and zesty orange pudding is the perfect way to round off a hearty Sunday lunch with the family. Serve with custard or ice cream and enjoy!
For the sauce
- 250 ml Water
- 180 ml Orange juice
- 60 ml Lemon juice can be replaced with orange juice
- 5 ml Orange zest
- 5 ml Lemon zest can be replaced with orange zest
- 15 ml Butter
- 125 ml Sugar
- Pinch of salt
For the batter
- 125 ml Butter softened
- 250 ml Sugar
- 2 Extra large eggs
- 30 ml Apricot jam
- 10 ml Orange zest
- 360 ml Cake flour
- 2 ml Salt
- 4 ml Bicarbonate of soda
- 250 ml Milk
Preheat the oven to 180°C and grease a baking dish.
First prepare the syrup by heating all the ingredients for the syrup over a medium heat until the sugar is dissolved. Stir regularly and keep the sauce warm.
For the batter, beat together the sugar and butter until light and fluffy, then add the eggs, jam and orange zest mix well.
Sift the dry ingredients and add it to the batter bit by bit together with the milk, alternating between the two and mix well.
Pour the warm syrup into the baking dish and carefully spoon the batter into the syrup.
Bake for 25-30 minutes or until golden and cooked through.