School Days Citrus Pudding Recipes

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SELF-SAUCING CITRUS PUDDING



Self-Saucing Citrus Pudding image

Make and share this Self-Saucing Citrus Pudding recipe from Food.com.

Provided by ImPat

Categories     Dessert

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 13

125 g unsalted butter (softened plus extra to grease)
1 vanilla bean (split and seeds scraped)
1 lemon (1 tablespoon finely grated zest and juice of)
1 cup caster sugar (2x1/2 cups = 220 grams)
2 eggs
1 cup plain flour (150 grams)
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup milk (80ml)
2 tablespoons cornflour
2 oranges (finely grated zest and juice of)
1 cup water (boiling 250ml)
2 tablespoons icing sugar (to dust estimated)

Steps:

  • Preheat the oven to 180C and grease a 1.5 litre pudding bowl.
  • Beat the butter, vanilla seeds, lemon zest and half the sugar together in an electric mixer until thick and pale and add the eggs, one at a time, beating well after each addition, until combined.
  • Fold in the plain flour, baking powder and salt and then fold in the milk until combined.
  • Spread the batter into the pudding basin.
  • Mix conrflour with remaining 1/2 cup sugar, then use a sieve to dust over the pudding.
  • Combine lemon juice, orange zest and orange juice and boiling water in a jug and then gently pour over the batter by pouring over the back of a large spoon (DO NOT stir mixture).
  • Bake the pudding for 50-60 minutes until golden and a skewer inserted into the sponge layer comes out clean.
  • Allow to cool slightly, then scoop into bowls, dust with icing sugar and serve with vanilla icecream and or cream.
  • NOTE - do not discard deseeded vanilla bean, insert into a jar of sugar and make your own vanilla sugar.

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