Sticky burnt orange self-saucing pudding

Sticky burnt orange self-saucing pudding

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  • 4
  • Medium
  • Carb Conscious
  • 20 minutes
  • 25 minutes
  • Woolworths Weltevrede Vanilla Chardonnay 2016

Ingredients

  • 50 g butter
  • 200 g caster sugar
  • 2 oranges, zested
  • 3 large, free-range eggs, separated
  • 50 g cake flour
  • 1⁄3 cup milk
  • 1⁄2 cup orange juice
  • 3 T marmalade
  • Woolworths chocolate ice cream, for serving
  • Grilled citrus fruit, for serving

Cooking Instructions

Preheat the oven to 180°C. Cream the butter, caster sugar and orange zest until pale and fluffy. Add the egg yolks, flour and milk to the butter-and-sugar mixture, mixing to combine. Don’t be alarmed if the mixture appears lumpy or curdled.

In another bowl, whisk the egg whites until soft peaks form. Add a spoonful of the whites to the flour mixture and gently combine. Gradually fold in the remaining egg whites, trying to keep as much air as possible. Spoon into a greased 22 cm ovenproof dish.

Place the dish in a roasting tray and pour in enough boiling water to come halfway up the sides of the dish. Mix the orange juice with 1⁄2 cup boiling water, pour over the pudding and bake for 20–25 minutes, or until lightly golden and set. During the last 5 minutes of baking time, mix the marmalade with 1⁄4 cup boiling water, spoon over the pudding and place under the grill until sticky. Serve warm with chocolate ice cream and lightly grilled citrus fruit.

Cook's note: My dad is a complete sucker for marmalade. I’m not, but have discovered a way for us both to enjoy his favourite sticky jam in this pudding. The slightly bitter chocolate ice cream is a perfect match.

Discover more recipes featuring citrus here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Contributing Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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