These comforting warm orange and cardamom puddings are the perfect antidote to a cold winter’s day. The whole orange purée gives a bold citrussy kick, and the added bonus is that they are gluten free, delicious for everyone!
Prue Leith
Series 16
Makes:
6
Difficulty:
Needs skill
Baking Time:
60 mins
- GF
- V
- Ingredients
- Method
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Method
Step 1
Preheat the oven to 180°C/160°C fan/350°F/Gas 4.
Step 2
For the puddings, place the seedless orange in a small pan and cover with boiling water. Bring to the boil, reduce the heat, cover with a lid and simmer for 15 minutes.
Step 3
Remove from the heat and cut the orange into quarters. Tip the orange quarters into the bowl of a food processor and blitz to a purée. Leave to cool.
Step 4
For the syrup, tip 30g of the caster sugar into a small pan and add 2 tbsp water. Place over a low heat and stir until the sugar dissolves. Increase the heat and cook to a golden caramel.
Step 5
Remove from the heat and very carefully pour in the boiling water (stand back as the caramel will spit a bit). Return to a low heat, add the lemon wedge and remaining 100g caster sugar, then stir until the mixture comes to the boil. Reduce the heat and simmer for 15 – 20 minutes to a light golden colour and syrup consistency. Remove from the heat and leave to cool.
Step 6
Grease 6 x 200ml pudding basins with butter and line the bottom with small circles of baking paper, then grease the baking paper circles.
Step 7
Spoon 2 teaspoons of the syrup into each pudding mould and reserve the remaining syrup in the pan.
Step 8
Cut 3 x 1cm slices from the middle of each blush orange and then trim the peel off each slice. Drain the orange slices on kitchen paper. Squeeze the juice from the remaining 4 orange ends and add to the reserved syrup in the pan.
Step 9
Place one slice of orange into each pudding mould on top of the syrup.
Step 10
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, caster sugar and soft light brown sugar together for 3-5 minutes until pale and fluffy. Gradually beat in the eggs, then the orange purée.
Step 11
Sieve the ground almonds, flour, baking powder, and ground cardamom together, then fold into the cake mixture and mix to a smooth batter.
Step 12
Divide the sponge batter between the moulds. Cut six circles of paper and six circles of foil 3cm larger than the top of the pudding moulds. Cover the pudding moulds with the paper and foil and secure with string.
Step 13
Place a rack in the roasting tin then place the moulds on top of the rack. Pour enough boiling water into the tin to come up to the base of the pudding moulds. Cover the tin with foil and seal the edges. Bake for 50 – 60 minutes, until a skewer inserted into the centre comes out clean.
Step 14
Crack the cardamom pods in a pestle and mortar and remove the seeds. Discard the pods then gently crush the seeds (not to a powder, just to release their fragrance). Add the crushed seeds to the syrup in the pan and bring to the boil stirring. Reduce the heat and simmer very gently, to a pouring syrup consistency.
Step 15
For the crème anglaise, heat the milk, cream and vanilla seeds in a pan over a medium heat to just below boiling point. In a large bowl, whisk the egg yolks and caster sugar together until pale and fluffy. Pour over the warmed milk, whisking continuously. Pour the mixture into a heavy-based pan and cook over a very low heat for 3-4 minutes stirring continuously until smooth and thick enough to coat the back of a spoon. Remove from the heat and set aside.
Step 16
When the puddings are baked, carefully remove from the oven and leave to cool for 2 minutes. Remove the string, foil and baking paper, then turn out onto a lipped tray. Using a blow torch, caramelise the orange slices on top of each pudding, then pour the cardamom syrup over the puddings, covering the sponges in syrup.
Step 17
Transfer to a serving plate and serve with the crème anglaise.
