ORANGE SELF SAUCING PUDDING
Heerlike lemoenpoeding vir die lemoen/nartjie uitdaging.
- Pudding:
- 375 ml self-raising flour, sifted
- 125 ml light brown sugar
- 10 ml vanilla essence
- finely grated zest of 2 oranges
- 125 ml milk
- 1 egg lightly beaten
- 50 g melted butter
- Sauce:
- 375 ml freshly squeezed orange juice
- 125 ml boiling water
- 125 ml castor sugar
- 10 ml cornflour (Maizena)
Preheat oven to 180°C and grease a large casserole dish with butter.
Sift flour into a large bowl and add the brown sugar and orange zest, stir to combine.
In a jug, combine the milk, egg and melted butter and mix well.
Add the milk mixture to the flour mixture and stir until combined. Spoon into the casserole dish.
Sift flour into a large bowl and add the brown sugar and orange zest, stir to combine.
In a jug, combine the milk, egg and melted butter and mix well.
Add the milk mixture to the flour mixture and stir until combined. Spoon into the casserole dish.
Sauce:
Mix the castor sugar and cornflour and sprinkle on top of the pudding.
Mix the orange juice and boiling water and gently pour over the top of the pudding before placing into the oven.
Bake for 30 – 40 minutes or until the pudding is gold in colour.
Serve with whipped cream or vanilla ice cream.
Recipe and photo: Betsie Wasserfall
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