Friday, April 30, 2010

Orange Self-Saucing Pudding

When guests came over last time, I made four(!) desserts. My mum said that the two desserts I planned to make weren't enough to feed 12 people, so I had to make something else. I had oranges and... nothing else. We hadn't been shopping in the past few days, so I didn't have any special ingredients. I was in search of an easy dessert with oranges as the main ingredient. Taste came to my rescue again, with their Orange Self-Saucing Pudding.

Self-Saucing simply means is comes with its own sauce, which means you don't have to slave over the stove with a pot of simmering syrup. At first I didn't realise this but, as an added bonus - it's a microwave dish! My mum is always raving on about how the oven costs so much to use because it uses a lot of electricity, and how I turn it on and off and on and off. I was happy when I found out, because it meant I didn't have to spend much effort making it.

One thing you should note though, is that it uses a cup and a bit of orange juice, so you will need a lot of oranges. I actually ran out of oranges, so I used a mixture of orange and lemon juice for the sauce. Next time, just use shop-bought orange juice, please. If you really want to juice your own oranges, do it, but there is absolutely nothing wrong with making it easier for yourself. Every single component of this dish is made in the microwave, including the sauce. I also downed the amount of sugar, and that along with the lemon juice gave it a sweet and sour taste, which asian tastes seem to enjoy.

The recipe says caster sugar - don't bother. If you have it, use it, but if you don't, just use plain sugar! It really defeats the purpose of a self-saucing pudding if you have to drive to the shops to buy an ingredient, or blitz sugar until it's powder. If you can make something easier for yourself, do it.

The pudding was served with vanilla bean ice cream, which added another dimension of cool, creaminess. Please try this recipe, when you are 1) tired, 2) stressed, or just lazy - it really doesn't take much effort, while still tasting fantastic.


Obtained here.

Serves 4.

1 cup self-raising flour, sifted
1/3 cup caster sugar
1 orange, rind finely grated
60g butter, melted, at room temperature
1/2 cup freshly squeezed orange juice
1 egg
ice-cream, to serve


2/3 cup caster sugar
1 1/4 cups freshly squeezed orange juice

1. Lightly grease an 8cm deep, 6-cup capacity, heatproof, microwave-safe dish.

2. Combine flour, sugar and orange rind in a bowl. Whisk together butter, juice and egg. Stir into flour mixture until well combined. Spoon into prepared dish. Smooth surface.

3. Make sauce: Place sugar and orange juice into a heatproof, microwave-safe bowl or jug. Cook on MEDIUM (50%) power for 3 minutes, stirring every minute, or until sugar dissolves. Cook on HIGH (100%) power for 1 to 2 minutes or until sauce comes to the boil. Pour hot sauce over the back of a large metal spoon to evenly cover pudding.

4. Place pudding onto a microwave-safe rack or upturned dinner plate. Cook, uncovered, on MEDIUM (50%) power for 8 to 9 minutes or until a skewer inserted around edges comes out clean but centre is still a little sticky.

5. Cover tightly with foil. Stand for 5 minutes or until centre is no longer sticky. Serve with ice-cream.

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