Orgasmic Orange Liqueur Puddings

Posted: December 16, 2014 in Desserts, Pure Grub
Mouth watering desert for your Christmas guests – Orgasmic Orange Liqueur Puddings

This recipe is egg free This recipe is dairy free Suitable for vegans
Preparation notes
Serves 4
Preparation time: 10 – 15 minutes
Cooking time: 25 minutes (plus minimum 8 hours storage, up to 3 days)
Reheat time: 15 minutes (steamer) or 1 minute each (microwave) + 2 minutes standing

110g white granulated sugar

1 ½ medium to large oranges, preferably thin skinned

125g self-raising flour

½ tsp baking powder

25g cornflour

50g hard margarine, plus extra for greasing (* use hard vegan margarine)

100ml milk / *soya milk

120ml apricot brandy (if unavailable Cointreau or plain brandy will do)


To Serve:
1 tsp cocoa powder spiced cream / *spiced soya cream – see separate recipe

To Decorate:
Frozen red currants

  1. Preheat oven to 200C / 400F /Gas 6. Grease four ramekin dishes with melted margarine. Take 10g granulated sugar and sprinkle the base and sides of each ramekin with about a teaspoon of sugar each.
  2. Slice the whole orange very thinly, and grate the zest from the half orange. Use the slices of orange to line the ramekins: one whole round in the base**, and 3 half rounds on the sides, curved edge down (use the best of the slices and discard the rest).
  3. Put remaining sugar, flour, baking powder, cornflour, margarine and orange zest into a processor and process until a smooth powder. Add milk and process again until a smooth batter is just formed. Divide the batter between the ramekins, keeping the orange slices in position. Place the ramekins on a baking sheet and bake in the preheated oven for 20 – 25 minutes until the top feels firm to the touch – it will feel a bit crusty too. Remove from the oven and leave to cool in the ramekins.
  4. When cold, while still in the ramekins, slice any domes off the top (this will be the base of the pudding so needs to be flat), prick all over with a fork, and pour 2 tbs / 30ml apricot brandy over each pudding. Cover with cling film and store in a cool place or fridge for at least 8 hours – best 24 hours.**
  5. To reheat: Keep ramekins covered, and steam for about 15 minutes, or (best) microwave on high for about 1 minute each depending on microwave (remember to pierce the cling film first to microwave). Let stand for 2 minutes before serving.
  6. Turn out and serve with spiced cream / *spiced soya cream drizzled around the edge, and dust the edges of the plate with a little cocoa. Serve the rest of the spiced cream separately.
  7. Top with red currants from the freezer.

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