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!!
On the first night I made this Orange Self Saucing Pudding my fiance announced it was his new favourite dessert and went back for seconds! This pudding is super easy, so delicious and it’s also a great way to enjoy the abundance of oranges on the market at the moment. In fact, it’s so good and so easy you will never go back to those self saucing puddings that come in a box!
Better still, it’s the type of dessert you can whip up on a weeknight after work that is sure to impress the family as it’s so quick to prepare. What could be better than that?
Have you made your own self saucing puddings before? What are your favourite flavour combinations?
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Orange Self Saucing Pudding
Ingredients
- PUDDING:
- 1 1/4 cups of self raising flour sifted
- 1/2 cup of light brown sugar
- 2 teaspoons of vanilla extract
- finely grated zest of 2 oranges
- 1/2 cup of milk
- 1 egg
- 50 g of melted butter
- SAUCE:
- 1 1/2 cups of freshly squeezed orange juice
- 1/2 cup of boiling water
- 1/2 cup of caster sugar
- 2 teaspoons of cornflour
Instructions
- 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.
Yum just about to make this and am just wondering about the 2 teaspoons of vanilla extract. Is this added to the the milk and egg mixture?.
Yes it is. 🙂 I hope you enjoy the pudding. It’s my husbands favourite.
Is your “cornflour” the same as America’s cornstarch?
Hi Hamich, yes, you can use cornstarch. Let me now how it goes.
I would like to make this. Can you please clarify – is light brown sugar the soft sugar or fine raw sugar?
Hi Tes, brown sugar is white sugar with molasses added. You can get 2 types of brown sugar at the supermarket. Light brown with up to 3.5% of molasses added and dark brown sugar with up to 6% of molasses. Raw sugar is different in that the sugar crystals are unrefined and larger. I find that using brown sugar in this helps add an extra depth of flavour, but by all means you can use regular sugar 😀 I hope that helps.
Ooh fabulous! We’re going through a citrus obsession in our house at the moment. This might be a great dessert to whip up on Friday when the cold nights hit again. Thanks!
Those look amazingly delicious! What a great dessert.
Cheers,
Rosa
Oranges have been so tasty this season! This sounds delicious!
It looks so yummy and enticing. The pudding is unique simply because of its sauce. I want to have it as a dessert for our anniversary.
I lode self-saucing pudding. Would love to try making Your orange flavour soon.
Yum!..I have never heard of self saucing pudding but this looks so so good! I love oranges and the warmth with spices makes it more special!
Some spices would be great in this Tanvi. It really is a great way to enjoy delicious oranges. 😀
The pudding looks so easy to bake and delightful! Making it this weekend.
Yum, this looks amazing! I love self-saucing puddings and citrus flavors are my favorite. I love how quick + easy this one is… plenty of room for added spices and things.