Orange Self Saucing Pudding

Course Dessert
Cuisine European
Keyword Dessert
Servings 6


For the batter

  • 170 g Self raising flour
  • 100 g Golden caster sugar
  • 2 Large oranges
  • 50 g Melted butter
  • 1 Egg large
  • 120 ml Milk

For the topping

  • 100 g Golden caster sugar
  • 2 tsp Cornflour

For the sauce

  • 245 ml Boiling water
  • Orange juice for topping up the freshly squeezed oranges


  1. Grease six 150ml ramekins with butter

  2. For the batter, sift the self raising flour into a large bowl, add the golden caster sugar and the zest of the oranges. Mix with a wooden spoon

  3. In a jug mix together the butter, milk and egg
  4. Add to the dry ingredients and stir together with a wooden spoon
  5. Divide the batter between the ramekins
  6. In a separate bowl mix the rest of the golden caster sugar with the cornflour
  7. Sprinkle the sugar mixture over the batter, make sure to cover the batter fully
  8. Juice the oranges, you need 245ml so add orange juice from a carton to top up if needed, mix it with the boiling water and pour over the puddings

  9. Bake the puddings on 180C/350F/Gas Mark 4 for 25 minutes until golden brown on top and the sauce is bubbling