Name: Baked orange pudding
Yield: 6 servings
Cuisine: Bake
Ingredients: 6.00 eggs extra-large; 625.00 ml sugar; 250.00 ml orange juice fresh; 5.00 ml orange zest only; 250.00 ml flour cake; 5.00 ml Baking powder; 375.00 ml milk; 100.00 ml flour cake; 125.00 ml cream; 125.00 ml sugar; lemon zest only; 4.00 eggs just the yolks; fruit

Recipe Disclaimer

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Ingredients (13)

6.00	eggs — extra-large
625.00 ml	sugar
250.00 ml	orange juice — fresh
5.00 ml	orange — zest only
250.00 ml	flour — cake
5.00 ml	Baking powder

CUSTARD SAUCE

375.00 ml	milk
100.00 ml	flour — cake
125.00 ml	cream
125.00 ml	sugar
	lemon — zest only
4.00	eggs — just the yolks
	fruit

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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.