Orange Pudding

by | Sep 26, 2022 | Desert & Bread, From the Kitchen, Vegetarian

Serve: 6-8

Orange Pudding


  • 1 cup castor sugar
  • 2 eggs
  • zest of 1 orange
  • 30g butter
  • ½ cup milk
  • 1 tbsp. vinegar
  • 1 cup and ¼ cup cake flour
  • 1 tsp bicarbonate of soda
  • a pinch of salt

For the sauce:

  • 1 cup cream
  • ½ cup butter
  • ½ cup sugar
  • ½ cup orange juice
  • zest of 1 orange
  • Cream to serve


  1. Preheat the oven to 190°C for a conventional oven and 180°C for a fan oven.
  2. In a mixing bowl, beat the castor sugar and eggs until light and fluffy, and then add the orange zest.
  3. In a saucepan, melt together the butter and milk, and then add the vinegar.
  4. Slowly beat into the egg mixture.
  5. Sift the dry ingredients into a separate large bowl, and then fold the two mixtures together.
  6. Pour into 6 greased Le Creuset Mini Cocottes until they are half full.
  7.  Bake in the preheated oven for 20–30 minutes until the top is nicely browned.
  8. In the meantime, make the sauce: melt all the sauce ingredients together in a small Le Creuset Saucepan over medium heat. Pour the hot sauce over the pudding as soon as it comes out of the oven. Make sure all the sauce is poured over, and prick the puddings lightly to help it seep in.

Serve warm with Softly whipped cream (not stiff).

Orange pudding
Orange pudding
Orange pudding
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