Citrus upside-down pudding
6 to 8
Easy
20 minutes
30 minutes“The nutty flavour of French beurre noisette, or brown butter, adds an incredible new dimension to this classic dessert. I’ve used blood oranges, but you can use any citrus of your choice.” – Herman Lensing
Ingredients
Method
- 3 T butter
- 200 g sugar
- 3 free-range eggs
- 4 T milk
- 140 g self-raising flour
- 2 t baking powder
- 6 blood oranges, peeled pouring cream, for serving
Method
Ingredients
1. Preheat the oven to 180°C. Place the butter in a medium-sized saucepan and cook over a low heat until golden brown and nutty in colour. Remove from the pan and allow to cool until solid again.
2. Beat the cooled butter and sugar until light and creamy. Add the eggs and mix well. Add the milk, flour and baking powder and beat until a smooth batter forms.
3. Slice the oranges into 5 mm-thick slices. Spray a 22cm bundt cake tin or 6x250ml ovenproof cups with non-stick cooking spray and line with the orange slices.
4. Pour the batter into the cake tin or cups. Bake for 30–35 minutes, or until a thin skewer comes out clean. Allow to cool slightly, then turn out. Serve with cream.
Photographs: Jan Ras
Production: Herman Lensing
Food Assistant: Vikayla Govender
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