Sticky pudding with citrus custard

Recipe from: 6/1/2001 12:00:00 AM
Ingredients 13
Servings 6
Time 15 min

Ingredients

  • 200
    ml
    fresh orange juice
  • 400
    g
    white sugar
  • 125
    ml
    brown vinegar
  • 30
    ml
    butter
  • 125
    ml
    brown sugar
  • 2
    large eggs, lightly beaten
  • 180
    g
    cake flour
  • 5
    ml
    bicarbonate of soda
  • 10
    ml
    ground ginger
  • 2
    ml
    nutmeg, freshly grated
  • 30
    ml
    smooth apricot jam
  • 1
    sachet instant custard powder
  • 20
    ml
    grated orange zest
 

Method

40 min
 
To make syrup, place 100 ml orange juice, 400 ml water, white sugar and vinegar in a saucepan. Bring to the boil and simmer for 5 minutes. Set aside to cool. Beat together butter and brown sugar until light. Add eggs and beat well. Sift together flour, bicarbonate of soda, ginger and nutmeg and combine with the egg mixture. Stir in the apricot jam. Pour the cooled syrup into an ovenproof dish and spoon in the batter. Bake in a preheated oven at 180 ºC for 40 minutes. Serve warm, with citrus custard. Serves 6. CITRUS CUSTARD Pour 400 ml boiling water and remaining 100 ml orange juice into a bowl. Add contents of sachet of custard powder and whisk with a fork until smooth and creamy. Stir in the orange zest and serve drizzled over the pudding.
 

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