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Orange and almond self-saucing pudding

  • 0:15 Prep
  • 0:50 Cook
  • 6 Servings


  • Melted butter, to grease
  • 150g (1 cup) self-raising flour
  • 100g (1/2 cup) caster sugar
  • 55g (1/2 cup) almond meal
  • 1 tablespoon finely grated orange rind
  • 125ml (1/2 cup) milk
  • 1 egg
  • 50g butter, melted, cooled
  • 1 tablespoon cornflour
  • 100g (1/2 cup) caster sugar, extra
  • 375ml (1 1/2 cups) fresh orange juice
  • Icing sugar, to dust
  • Vanilla custard, to serve


  • 1
    Preheat oven to 180°C. Brush a 1.5L (6-cup) capacity ovenproof dish with melted butter. Place on a baking tray lined with non-stick baking paper. Sift flour into a large bowl. Stir in the sugar, almond meal and orange rind.
  • 2
    Whisk the milk, egg and butter in a jug until combined. Add to the flour mixture and use a wooden spoon to stir until smooth and combined. Pour into the prepared dish. Use the back of a spoon to smooth the surface.
  • 3
    Combine cornflour and extra sugar in a bowl. Sprinkle over the pudding mixture. Place orange juice in a small saucepan over medium heat. Bring just to the boil. Gradually pour over the back of a spoon onto the mixture.
  • 4
    Bake for 45-50 minutes or until a cake-like top forms and a skewer inserted halfway into the centre of the pudding comes out clean.
  • 5
    Set aside for 5 minutes to stand. Dust with icing sugar and serve hot with custard.

Source: taste.com.au


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