Baked orange pudding

Recipe from: 3/28/1996 12:00:00 AM
Ingredients 14
Servings 6
Time

Ingredients

  • 6
    extra large eggs
  • 625
    ml
    sugar
  • 250
    ml
    fresh orange juice
  • 5
    ml
    grated orange rind
  • 250
    ml
    cake flour
  • 5
    ml
    baking powder
  • CUSTARD SAUCE
  • 375
    ml
    milk
  • 100
    ml
    cake flour
  • 125
    ml
    cream
  • 125
    ml
    sugar
  • few pieces lemon rind
  • 4
    egg yolks
  • fresh fruit for decoration
 

Method

 
Preheat the oven to 200 ºC (400 ºF). Spray a 23 cm ring cake tin with non-stick spray. Break the eggs in a large mixing bowl and add the sugar. Mix with a wire beater, but do not beat. Add the orange juice and rind and mix. Sift together the cake flour and baking powder. Mix lightly with the egg mixture and turn into the prepared tin. Bake for 30 to 50 minutes or until baked through and firm. Loosen the pudding along the edges of the tin before carefully turning out onto a serving platter. Mix all the ingredients for the custard sauce, except the egg yolks. Bring the mixture to the boil and, while stirring continuously, cook until it thickens. Add a little of the hot mixture to the egg yolks and mix. Add the egg yolk mixture to the hot mixture and bring to the boil once more. Remove immediately from the heat. Serve the custard sauce with the orange pudding and decorate with fresh fruit.
 

Read more on: bake  |  fruit
 

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