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
- self-raising flour - 1 1/2 cups
- caster sugar - 3/4 cup
- milk - 1/2 cup (125ml)
- unsalted butter - 90g, melted
- blood orange zest - 2 -3 teaspoons, finely grated
- free range or organic egg - 1
- blood oranges - 2
- brown sugar - 1/3 cup
- cornflour - 2 teaspoons
- blood orange juice - 1 cup
- water - 1/2 cup
- cream and/or dark chocolate sauce - to serve
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.