Orange Pudding
A community recipe by PetronellNot tested or verified by Nigella.com
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Boil all ingredients and pour into a large greased ovenproof dish.
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.
Boil all ingredients and pour into a large greased ovenproof dish.
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.
Introduction
For US measures and ingredient names, use the toggle at the top of the ingredients list.
Ingredients
Serves: 4-6
Metric
U.S.
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:
Dough:
Syrup:
Dough:
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