Blood Orange Self-Sauce Pudding

Blood Orange Self-Sauce Pudding

By 29 August, 2021

Make the most of these last days of winter by baking a luscious self-saucing pudding for the family. These simple desserts are basically made by mixing together a batter and pouring hot water over the top to create a sauce underneath the sponge.
Blood oranges are in season now so I've made a pudding to celebrate their marvellous colour and flavour.
Serve this luscious pudding warm from the oven as the syrup will absorb into cake on standing. Be generous with the cream - and a good-quality dark chocolate sauce won't go astray!

  • Prep Time : 20-25 minutes
  • Cook Time : 50 minutes
  • Yield : 6 -8



Preheat oven to 180°C. Brush a deep 2L capacity ovenproof dish with melted butter.
Sift flour and sugar into a large bowl and set aside. Put milk, butter, zest and egg in a jug and whisk with a stick blender or fork until well combined.
Make a well in the centre of the dry ingredients, gradually stir in the combined milk, butter and egg. Beat with a wooden spoon until smooth.
Spread mixture over bottom of prepared dish.
For the Topping: Peel oranges, removing all white pith. Cut into 1cm thick slices and overlap on top of batter.
Heat juice and water in a heatproof jug in microwave until hot. Combine brown sugar and cornflour and sprinkle evenly over top of oranges.
Carefully pour hot juice mixture over the back of a large metal spoon to cover pudding.
Bake for 50-55 minutes or until a skewer inserted halfway into the centre of the pudding comes out clean. Cover with foil if browning quickly. Serve immediately with cream and/or a rich dark chocolate sauce.

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