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!!
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
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
What to serve with your Orange Pudding?
Orange pudding Serving suggestions
Simply serve warm with
- Or all 3 🥰
- You can also easily serve cold with a nice cuppa – it’s so good
*** 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
They are also available here is that helps
I have loads of different shapes and I love them – really handy and also relatively low cost
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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 🙂
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.
Please have a try and let me know how you get on…..
Thanks Clare x
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Orange Pudding - easy!
- 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
- 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
- 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