Orange Pudding
Orange Pudding
Get this quick and easy pudding recipe from Kevin Dundon's Modern Irish Food.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 15 minutes
  • Cooking Time 50 minutes
  • Yield 8 - 10 servings
  • 275 grams (2 sticks) Butter, plus extra for greasing
  • 4 tablespoons Demerara or other raw sugar
  • 3 Oranges, peeled, pith removed and segmented
  • 1 Orange, peeled, pith removed and thinly sliced
  • 115 grams (1 cup) Self-raising flour (or 1 cup all-purpose flour and increase the baking powder to 2 teaspoons)
  • 1 teaspoon Baking powder
  • 175 grams Caster (superfine) sugar
  • 2 eggs
  • 3 tablespoons Milk
  • 250 millilitres (1 cup) Double (heavy) cream
  • Seeds from 1 Vanilla pod or bean
  1. Preheat the oven to 180°C/350°F/gas mark 4 Grease an ovenproof dish or cake tin with a diameter of about 20cm (8 inches) with a little butter
  2. Melt 100g (1 stick) of the butter in a saucepan over a low heat, add the demerara sugar and cook until slightly caramelized. Then add the orange segments and cook over a medium heat for 6–8 minutes until the oranges are caramelized
  3. Arrange the orange slices in the bottom of the ovenproof dish or cake tin and pour over the caramelized oranges and sauce
  4. Sift the flour and baking powder into a bowl. In a separate bowl, beat together the remaining butter and caster sugar until fluffy and light. It is important that the mixture is well beaten, so don’t rush at this stage. Add the eggs, one by one, with a little of the sifted flour. Fold the remaining flour into the batter and mix in the milk
  5. Spoon the mixture over the oranges and bake for 30–40 minutes until the sponge is golden
  6. Pour the cream into a bowl, add the vanilla seeds, then whip the cream. Serve the pudding hot or cold with the vanilla cream

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