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Orange Pudding

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: 4-6

Metric Cups

For the Syrup

  • 125 millilitres orange juice
  • 125 millilitres water
  • 100 grams sugar
  • 30 millilitres butter (or margarine)

For the Dough

  • 60 grams butter
  • 100 grams sugar
  • 1 large egg (extra large)
  • 15 millilitres apricot jam (smooth)
  • 5 millilitres orange peel (grated)
  • 100 grams cake flour
  • 5 millilitres bicarbonate of soda
  • 1 millilitre salt
  • 125 millilitres milk

For the Syrup

  • 4 fluid ounces orange juice
  • 4 fluid ounces water
  • 3½ ounces sugar
  • 1 fluid ounce butter (or margarine)

For the Dough

  • 2⅛ ounces butter
  • 3½ ounces sugar
  • 1 large egg (extra large)
  • 1 fluid ounce apricot jam (smooth)
  • fluid ounce orange peel (grated)
  • 3½ ounces cake flour
  • fluid ounce baking soda
  • fluid ounce salt
  • 4 fluid ounces milk

Method

Orange Pudding is a community recipe submitted by Petronell and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Syrup:

  • Boil all ingredients and pour into a large greased ovenproof dish.
  • Dough:

  • Beat butter and sugar. Add egg and beat until light and creamy. Add apricot jam and orange rind.
  • Sift dry ingredients and fold alternately with milk into egg mixture.
  • Spoon dough into syrup and bake in preheated oven at 180 °C for 20-30 minutes.
  • Serve with custard or cream and garnish with orange rind.
  • Syrup:

  • Boil all ingredients and pour into a large greased ovenproof dish.
  • Dough:

  • Beat butter and sugar. Add egg and beat until light and creamy. Add apricot jam and orange rind.
  • Sift dry ingredients and fold alternately with milk into egg mixture.
  • Spoon dough into syrup and bake in preheated oven at 180 °C for 20-30 minutes.
  • Serve with custard or cream and garnish with orange rind.
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