Caramel sponge pudding
|150 g||butter — room temperature|
|150 g||castor sugar|
|2||large eggs — large|
|1 tsp||orange zest|
|2 tbsp||orange juice|
|1 tsp||vanilla extract|
|2 tsp||Robertson's baking powder|
|3 tbsp||flaked almonds|
|150 g||castor sugar|
Preheat your oven to 170°C. Grease a 2 litre pyrex bowl very well and put a full kettle of water on to boil.
Cream the butter and castor sugar together until pale and creamy. Add the eggs, orange rind, orange juice and vanilla extract and beat together.
Sift the flour, baking powder and salt into the mixture. Beat for a few seconds. Add the milk, then beat again until the batter is smooth.
Tip the batter into the greased pyrex bowl. Cover the bowl with a greased piece of foil, pressed down firmly around the sides. Place the bowl in a deep roasting tray and fill the tray with water up to 4 or 5cm.
Bake the pudding for 2 hours. Top up the water in the roasting pan after an hour. While the pudding is baking toast the flaked almonds in a dry frying pan and set aside.
Start making the caramel sauce during the last 10 minutes of baking time. Place the castor sugar and water in a small saucepan. Stir over a low heat to dissolve the sugar. Once the sugar has dissolved increase the heat slightly and bring to the boil.
Remove the pudding from the oven after 2 hours. Remove from the roasting tray and allow to sit (covered) for 5-10 minutes while you finish the sauce.
Boil the syrup for 10 to 12 minutes or until it turns a deep golden colour. (If sugar crystals start forming around the sides of the pan use a pastry brush dipped in water to brush them away.) Remove from the heat and carefully whisk in the cream. Continue to whisk until the sauce is smooth.
Take the foil off the bowl and carefully invert the pudding onto your serving plate. Pour the hot caramel sauce over the pudding. Sprinkle the toasted almonds over the top. Serve as is or with vanilla custard.
Recipe reprinted with permission of Cupcakes and Couscous. To see more recipes, please click here.
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