Quick orange pudding

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8 servings Cooking: 20 mins
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Fruit

By Food24 November 03 2009
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Ingredients (15)

SYRUP
250.00 ml water
190.00 ml orange juice
5.00 ml orange — zest only
15.00 ml butter
salt — pinch
125.00 ml sugar
BATTER
125.00 ml butter — soft
250.00 ml sugar
2.00 eggs — extra-large
30.00 ml jam — smooth apricot
10.00 ml orange — zest only
360.00 ml flour — cake
2.00 ml salt
4.00 ml Bicarbonate of soda — sifted
250.00 ml milk
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Method:

Preheat the oven to 180 ºC and spray a deep ovenproof dish with non-stick spray or butter lightly. Prepare the syrup: Heat all the ingredients together and stir over medium heat until the sugar has dissolved. Simmer for 2 minutes and keep warm. Pour into the oven pan as soon as the batter has been mixed. Beat the butter and sugar for the batter together until light and creamy, then beat in the eggs, jam and orange rind. Sift the dry ingredients together and add to butter mixture, alternating with the milk. Spoon into the hot syrup in the pan and bake for about 20 minutes until golden brown and done.
Serves 8.



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