Orange Pudding – easy!

Orange Pudding – easy!

Orange Pudding, so easy 

My Orange Pudding recipe is so moist and delicious; it’s quite a looker too! Look at it there glistening away! 

Sweet oranges in brown sugar with a delicious and simple pudding on top, tipped over to show the oranges beautifully.

Christened with a simple orange juice syrup poured over the top – it’s heaven on a plate – trust me 

Perfect for Sunday lunch pudding or just cold with a cuppa – yum 


What oranges should I use in my Orange Pudding? 

You can use any oranges really.

I’ve used Jaffa ones here, but you can use any to be honest, even large clementines if you like 


Step by step to your simple citrus pudding

Step 1 – grease that dish!

Firstly you will need to grease your ovenproof dish with butter – really well!!! Do it with gusto ….

This will help when you tip it out, no sticking and it will look so pretty

Then cover the butter with brown sugar – this gives the pudding its crunchy bits and a dark caramelisation. Delicious!!


Pudding dish greased with butter and brown sugar


Next peel your oranges and slice into 1 cm slices and place on the brown sugar



Step 2 – make the orange pudding batter

Please follow the instructions in the recipe card below 

Cream your butter sugar and add your eggs, one at a time, beating well between eggs.

Add your orange zest and finally fold in your flour and baking powder – stir to combine

Spoon onto your oranges and smooth the top

Orange pudding batter unbaked in tin


Step 3 – Bake  your pudding

Follow the directions on the recipe card for baking 


Step 4 – Invert your orange pudding

Remove your pudding from the oven and run a knife around the edge – leave for a couple of minutes.

Next pop your serving plate on top and then carefully invert. Hold the plate and fish firmly and give it a little shake to ensure the pudding has released

Finally remove your pudding tin or dish and you should see a beautiful orange encrusted pudding

If a few bits have stuck just pop them back on the pudding 


Step 5 – pour over your orange syrup

Finally pour over your syrup and ta- dah – serve!

Instructions for orange syrup in recipe card 


*** KEEP YOUR EYE ON THE SYRUP – Else you’ll end up with Burt orange toffee!

And it’s super hot! Be careful 


Orange pudding served with orange syrup



What to serve with your Orange Pudding?

Orange pudding Serving suggestions

Simply serve warm with

  • Ice-cream
  • Cream
  • Custard
  • Or all 3 🥰
  • You can also easily  serve cold with a nice cuppa – it’s so good


Top Tip

*** If you’re feeling really decadent then why not add a dribble of Cointrea or Grande Marnier to the syrup? 

What pudding baking dish / tin, should I use? 

To be honest it doesn’t really matter what shape but I do like a round pudding – as long as the size is approx 23 cm in diameter ….

The one I use is sort of an old fashioned type, enamelled, which I actually bought in the supermarket

I have loads of different shapes and I love them – really handy and also relatively low cost


Can I freeze my orange pudding?

Yes of course you can freeze your left overs but to be honest I wouldn’t

Why would you?

When it will keep for 3 days in an airtight tin and still be really moist?

I hope you enjoy your Orange Pudding

Please let me know what you think 


Big Love Clare x


Individual Clementine Pudding 

These individual ones are very simple and maybe slightly more elegant if you’re trying to be a bit fancy 🙂 


Clementine Upside Down Puddings


More Traditional upside down Pudding?

If you prefer the more traditional Pineapple Upside-down Pudding / Cake great for feeding families and the masses have a look at mine, it’s easy and tasty! Anyhow have a look.

Pineapple Upside-down Cake


One of my new pudding recipes is for Old School Cornflake Tart – it’s so nostalgic and delicious 


Please have a try and let me know how you get on…..

Thanks Clare x

An orange pudding with oranges on top and syrup

Orange Pudding - easy!

5 from 3 votes
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8
Calories: 524kcal
Print Pin Rate
Orange pudding, sweet oranges in brown sugar with a delicious, simple pudding on top, served with with a simple orange juice syrup


  • Ovenproof dish
  • I used a 23cm round enamelled tin dish


  • 15 g Butter
  • 75 g Soft Brown Sugar
  • 4 Oranges And zest of 2
  • 200 g Softened Butter
  • 200 g Caster Sugar
  • 3 Large Eggs
  • 200 g Plain Flour
  • 1 Teaspoon Baking Powder
  • 100 g Caster Sugar
  • 100 g Freshly squeezed Orange Juice from the oranges above


  • Preheat your oven too 180C / Gas 5 / 350F
  • Grab your tin or ovenproof dish (I uses 23cm round dish) Liberally butter and then add the soft brown sugar over the butter
    Pudding dish greased with butter and brown sugar
  • Zest 2 of your Oranges and pop the zest on one side
  • Next peel 2-3 of your oranges and slice into 1 cm rounds and place over the bottom of the dish on top of your brown sugar and pop to one side
  • Cream your butter and caster sugar until light and airy, I use a stand mixer however you can do this by hand
  • Then add one egg at a time and beat, when combined add your orange zest and mix
  • Finally add your flour and baking powder and fold until the flour is combined
  • Using a metal spoon place the batter over the top of the oranges and smooth until flat and your oranges are covered
    Orange pudding batter unbaked in tin
  • Bake in the centre of your preheated oven for 35-40 minutes. The top should be golden and firm to touch when baked
  • Make your Orange syrup by taking 100g caster sugar and 100g squeezed orange juice from the spare orange. Bring to the boil and simmer for 5 minutes. it should thicken slightly - key your eye on it else you'll end up with burnt orange syrup / toffee and it's super hot!! So be careful
  • Take your pudding out of the oven and leave for a couple of minutes. Then run a knife around the edge of the pudding to release
  • Grab yourself a nice serving plate and pop that on top of your pudding dish. Using oven gloves pick up the pudding dish and plate carefully and invert, give it a little shake 🙂
  • Remove your dish and your pudding should come out easily
  • Next gently reheat your syrup and pour over the top of your pudding
    Orange pudding served with orange syrup
  • Serve


*** Nutritional information is approximate and intended as a guide 


Nutrition Facts
Orange Pudding - easy!
Amount per Serving
% Daily Value*
Saturated Fat
Trans Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.


  1. 5 stars
    I’m defo going to give this a whirl – got Sunday lunch written all over it 😄😄 looks bloody lovely

  2. 5 stars
    Made this last night and it was super easy, looked great and was absolutely delicious. Served it with crème fraiche whipped up with a little coconut kefir and vanilla for sweetness. You need to watch the sugar/orange juice when it’s boiling – on my first attempt I took my eye off it and ended up with burnt orange toffee.

    1. Great to hear and yes – you really need to watch the syrup – so happy to hear you loved it x

  3. 5 stars
    The bestest pudding ever made it a week earlier, still eating

    1. Oh this makes me so happy – thank you x

  4. american measurements would be nice for us who don’t measure in grams,,,looks wonderful

    1. Hi – there is now a button for ounces – Thanks Clare

  5. Looks delicious 😋 with thick birds custard.

  6. What do you do with the orange zest

    1. Hi Shirley – method point 6 x

  7. Hi Claire, can you use spring loaded cake tin?

    1. I wouldn’t incase you lose liquid out the bottom x

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