Orange and Almond Self Saucing Pudding
When choosing what I'm going to cook, I usually flick through a cookbook and see what I feel like eating, or I may google certain sites looking for inspiration, other times it is because you have an uncle with an orange tree and you get a big crate of freshly picked oranges.
So when I get gifted something so fresh, I hate to have any of it go to waste, so off I go searching for my next recipe to ensure not a single orange is wasted.
So I came across this self saucing pudding, and as I love self saucing puddings, I figured I'd love this one to. I did, it was tangy, it was fresh, it was delicious. This is one of those desserts that is very simple to throw together and comes out absolutely delicious.
So if you like tangy, fresh desserts give this a go, it is truly lovely.
So I came across this self saucing pudding, and as I love self saucing puddings, I figured I'd love this one to. I did, it was tangy, it was fresh, it was delicious. This is one of those desserts that is very simple to throw together and comes out absolutely delicious.
So if you like tangy, fresh desserts give this a go, it is truly lovely.
Recipe
Recipe adapted from www.taste.com.au
Serves 6
Melted unsalted butter, to grease
150g (1 cup) self raising flour, sifted
100g (1/2 cup) caster sugar
55g (1/2 cup) almond meal
1 tablespoon finely grated orange rind
125ml (1/2 cup) milk
1 egg
50g unsalted butter, melted, cooled
1 tablespoon cornflour
100g (1/2 cup) caster sugar, extra
375ml (1 1/2 cups) fresh orange juice
Icing sugar, to dust
Vanilla custard or vanilla ice cream, to serve
Serves 6
Melted unsalted butter, to grease
150g (1 cup) self raising flour, sifted
100g (1/2 cup) caster sugar
55g (1/2 cup) almond meal
1 tablespoon finely grated orange rind
125ml (1/2 cup) milk
1 egg
50g unsalted butter, melted, cooled
1 tablespoon cornflour
100g (1/2 cup) caster sugar, extra
375ml (1 1/2 cups) fresh orange juice
Icing sugar, to dust
Vanilla custard or vanilla ice cream, to serve
Preheat oven to 180C/160C fan forced.
Brush a 1.5L (6 cup) capacity ovenproof dish with melted butter. Place dish on a baking tray.
Place the self raising flour, caster sugar, almond meal and orange rind into a large bowl, stir to combine.
In a small jug, add the milk, egg and butter, whisk until combined. Add the milk mixture to the flour mixture, stir until smooth and combined. Pour into your prepared dish. Smooth the surface using the back of a spoon.
Combine the cornflour and extra sugar in a small bowl. Sprinkle it over the pudding mixture.
Brush a 1.5L (6 cup) capacity ovenproof dish with melted butter. Place dish on a baking tray.
Place the self raising flour, caster sugar, almond meal and orange rind into a large bowl, stir to combine.
In a small jug, add the milk, egg and butter, whisk until combined. Add the milk mixture to the flour mixture, stir until smooth and combined. Pour into your prepared dish. Smooth the surface using the back of a spoon.
Combine the cornflour and extra sugar in a small bowl. Sprinkle it over the pudding mixture.
Place the orange juice in a small saucepan over a medium heat. Bring just to the boil. Slowly pour the orange juice over the back of a spoon onto the pudding mixture.
Bake for 45-50 minutes or until a cake like top forms and a skewer inserted halfway into the centre of the pudding comes out clean.
Bake for 45-50 minutes or until a cake like top forms and a skewer inserted halfway into the centre of the pudding comes out clean.
Set aside for 5 minutes to stand. Dust with icing sugar and serve hot with custard or ice cream.
Enjoy!
