Self-Saucing Citrus Pudding
Created by ImPat on October 31, 2014
- Servings: 5
- Prep Time: 15m
- Cook Time: 50m
- Recipe #15376
Ingredients
- 125 grams unsalted butter (softened plus extra to grease)
- 1 vanilla bean (split and seeds scraped)
- 1 whole lemon (1 tablespoon finely grated zest and juice of)
- 1 cup caster sugar (2x1/2 cups = 220 grams)
- 2 large eggs
- 1 cup all-purpose flour (plain, 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)
How to Make
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Step 1: Preheat the oven to 180C and grease a 1.5 litre pudding bowl.
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Step 2: 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.
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Step 3: Fold in the plain flour, baking powder and salt and then fold in the milk until combined.
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Step 4: Spread the batter into the pudding basin.
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Step 5: Mix conrflour with remaining 1/2 cup sugar, then use a sieve to dust over the pudding.
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Step 6: 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).
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Step 7: Bake the pudding for 50-60 minutes until golden and a skewer inserted into the sponge layer comes out clean.
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Step 8: Allow to cool slightly, then scoop into bowls, dust with icing sugar and serve with vanilla icecream and or cream.
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Step 9: NOTE - do not discard deseeded vanilla bean, insert into a jar of sugar and make your own vanilla sugar.
Nutritional Facts
- Serving Size: 1 (301.7 g)
- Calories 660.1
- Total Fat - 29.5 g
- Saturated Fat - 17.6 g
- Cholesterol - 173.8 mg
- Sodium - 476.4 mg
- Total Carbohydrate - 93.8 g
- Dietary Fiber - 3.2 g
- Sugars - 61.9 g
- Protein - 8.7 g
- Calcium - 149 mg
- Iron - 1.5 mg
- Vitamin C - 17.6 mg
- Thiamin - 0.1 mg