ORANGE PUDDING
When I was 13 years old, I always made this dessert for my family and they loved it so much. I made Orange Pudding every Sunday and yes it is so easy a 13 year old can make it ...... I hope you enjoy
Provided by Jessie
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Wash the Orange in cold water and wipe dry.
- Grate the outer yellow rind of the Orange on the finest grid of the grater.Remove the grated grind from the grater with a fork. You should have about 5ml of yellow grind, it will look like an oily pulp.
- Cut the orange in half with a vegetable knife and squeeze juice with a citrus juicer.Pour the juice into a measuring jug. Add more orange juice until you have 500ml.
- Measure out 60ml cold water into a tea cup. Sprinkle the gelatine powder on the cold water so that all of it gets wet, leave for 5 minutes until it thickens.
- Pour the 60ml boling water on the gelatine and stir with a teaspoon. It will become clear when the gelatine has dissolved.
- Separate the eggs carfully. Drop the egg whites into the small mixing bowl and the yolks in a large mixing bowl.
- Whisk the egg yolks with an electric hand mixer . Whisk the sugar in 1 tablespoon at a time . The mixture will become creamy and light.
- Add the orange rind and orange juice ( this was in step 3 ) Stir with the tablespoon. Add the gelatine and stir until well mixed.
- **Leave the mixture in the fridge until partly set. ( Put a spoon through the pudding to make sure that it has partly set)**.
- Wash the whisk and dry it throughlty. Whisk the egg whites until a stiff white foam clings to the whisk. *** DO NOT WHISK ANY LONGER *** Whisk the partly set pudding with the same whisk ( you don't have to wash the whisk ;D ).
- Fold the stiff egg whites carefully into the thick orange pudding using a table spoon. DO NOT STIR .
- Pour the orange dessert into pudding bowls and allow it to set properly in the fridge . ***** serve it with cream or custard *****.
ORANGE PUDDING CAKE
Provided by Gina Marie Miraglia Eriquez
Categories Cake Milk/Cream Mixer Dessert Bake Quick & Easy Orange Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F with rack in middle. Butter a 1 1/2-quart gratin or other shallow baking dish.
- Finely grate 2 teaspoons zest from 1 orange, then squeeze 1/2 cup juice from oranges.
- Whisk together sugar, flour, and salt in a large bowl.
- Whisk together yolks, milk, butter, zest, orange juice, and lemon juice in a small bowl and add to flour mixture, whisking until just combined.
- Beat egg whites in another large bowl with an electric mixer until they hold soft peaks. Stir about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
- Pour into baking dish and bake in a hot water bath until puffed and golden, 40 to 45 minutes. Transfer to a rack. Serve warm or at room temperature.
ORANGE CHOCOLATE PUDDING
Melt-in-your-mouth desserts just don't come easier than this to-die-for chocolate pudding with a hint of orange. Our thanks to Carol Norman of North Sydney, Nova Scotia for the recipe!
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- In a small heavy saucepan, melt chocolate chips with cream over medium heat; stir until smooth. In a small bowl, combine egg yolk and orange juice concentrate. Stir a small amount of hot chocolate mixture into egg mixture; return all to the pan, stirring constantly. , Bring to a gentle boil; cook and stir 1 minute longer or until mixture reaches 160° or coats the back of a metal spoon. Remove from the heat., Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Cover and refrigerate for 1 hour before serving.
Nutrition Facts :
ORANGE SELF SAUCING PUDDING
This Orange Self Saucing Pudding is a definite favourite in our house. In the last 3 weeks I've made it 3 times. It's that good!!
Provided by Delicious Everyday
Categories Dessert
Time 40m
Number Of Ingredients 11
Steps:
- Preheat the oven to 180 degrees Celsius (355 Fahrenheit) and grease 6 individual ramekins with butter or 1 large casserole dish.
- Sift the flour into a large bowl and add the brown sugar, orange zest and stir to combine.
- In a jug combine the milk, egg and melted butter and mix to combine. Add to the flour mixture and stir until combined before dividing between the ramekins.
- To make the sauce, combine the caster sugar and cornflour and sprinkle on top of the puddings. Combine the orange juice and boiling water and gently pour over the top of the puddings before placing in the oven. Bake for 20 to 25 minutes, or until the pudding is golden.
- Serve with whipped cream or vanilla bean ice cream.
Nutrition Facts : Calories 345 kcal, Carbohydrate 61 g, Protein 5 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 47 mg, Sodium 86 mg, Sugar 40 g, ServingSize 1 serving
ORANGE PUDDING
Steps:
- Bring the orange or tangerine juice to the boil with the sugar. Dissolve the cornstarch in 1 cup water and pour it into the simmering juice, stirring vigorously. Continue to stir, in one direction only, until the mixture thickens, then cook over a low heat for about 15 minutes.
- Peel the oranges, taking care to remove all the white pith. Cut each orange into thick slices and each slice into 4 pieces. Remove the pips.
- Let the orange mixture cool and pour into a glass serving bowl. Stir in the pieces of orange, cover with plastic wrap, and chill in the refrigerator for a few hours.
- Sprinkle the pomegranate seeds over the pudding and serve with whipped cream.
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- Lightly grease a 2 litre shallow overproof baking dish with a little butter and put it into a medium-size roasting tin. Preheat the oven to 180°C/fan160°C/gas 4 and bring a kettle of water to the boil.
- Cream the butter, sugar and orange zest together in a large mixing bowl for 5 minutes until pale and fluffy.
- Separate the eggs, putting the whites into another large, very clean mixing bowl and the yolks into a cup. Lightly beat the egg yolks with a fork, then gradually whisk them into the creamed butter mixture. Beat in the flour a spoonful at a time, alternating with some citrus juice and some of the milk. The mixture will look very wet and curdled, but don’t worry – this is exactly how it’s supposed to be.
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- To make orange pudding, mix cream and hung curd together in a bowl. Next, add sugar, orange juice, and Cointreau (orange flavoured liqueur) into this bowl and mix well.
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- Take the juice out of the oranges and mix it with the sugar, the cornstarch and cinnamon sticks in a medium saucepan. Take it to a boil, stirring constantly with a wooden spoon. Once it starts to boil, take it off the fire and add the butter, stirring until fully incorporated. Pour the mixture into ramekins and take them to the refrigerator until it is very cold.
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