If you find puddings a bit heavy, you’ll love this light upside down orange pudding. And it’s easy to make too.
Prep time: 15 mins
Cooking time: 35-40 mins
4tbsp golden syrup 2 blush oranges
1-2 rounds of stem ginger 125g (4oz) butter, softened 125g (4oz) caster sugar
2 medium eggs 125g (4oz) self-raising flour
19-20cm (71/2-8in) sandwich tin, buttered
Custard or cream, to serve
1 Set the oven to 180ºC (360F / gas mark 4).
2. Spoon the golden syrup into the tin and spread it round to cover the whole base.
3. Grate zest from 1 orange and set aside to add to the pudding mixture later.
4. Cut the peel off both oranges and slice them thinly. Arrange the slices, slightly overlapping, if you like, on the syrup in the tin. Fill in any gaps with slivers of stem ginger.
5. Cream the butter and sugar until light and fluffy, add the eggs, one at time, with a little flour, then fold in the rest of the flour, along with 1tbsp warm water and the orange zest.
6. Spread the mixture evenly over the oranges. Bake for 35-40 mins until just firm and golden. Leave in the tin for a few mins, then turn out and serve hot or cold with custard or cream. Not suitable for freezing.
Per serving: 290 calories; 15g fat
Feature: Kate Moseley. Photos: Chris Alack. Props stylist: Sue Radcliffe
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