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Orange Self Saucing Pudding

Course Dessert
Cuisine European
Keyword Dessert
Servings 6

Ingredients

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

Instructions

  • Grease six 150ml ramekins with butter
  • 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
  • In a jug mix together the butter, milk and egg
  • Add to the dry ingredients and stir together with a wooden spoon
  • Divide the batter between the ramekins
  • In a separate bowl mix the rest of the golden caster sugar with the cornflour
  • Sprinkle the sugar mixture over the batter, make sure to cover the batter fully
  • 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
  • Bake the puddings on 180C/350F/Gas Mark 4 for 25 minutes until golden brown on top and the sauce is bubbling
  • Serve immediately. The puddings are not suitable for storing or making in advance