Nana and Papa’s house. The spare bedroom filled with bunnies. Nana reading us The Velveteen Rabbit and Love You Forever. Sneaking a peek at Nana, to see if it made her tear up. Every Sunday, pancakes after church. Apple pancakes sprinkled with sugar. Playing dress up and fighting over the elbow-length sparkly gloves. Sun tea in the sunroom. And always, always orange pudding.
The perfect dessert. Everyone’s favourite, and oh so easy! Bake the cake and the sauce together in one dish. This recipe also doubles (or triples!) perfectly, which makes it great for feeding a crowd. This one’s for you Nana!
I’ll love you forever, I’ll like you for always, as long as I’m living, my [Nana] you’ll be!
Ingredients:
- Sauce
- Zest and juice of 2 Oranges
- 3/4 Cup Water
- 3/4 Cup White Sugar
- 1 Tbsp. Butter
- Cake
- 1/4 Cup Butter (room temperature)
- 1/2 Cup White Sugar
- 1 Egg
- 1 Cup White Flour
- 1 tsp. Baking Powder
- 1/2 Cup Milk
- 1/4 tsp. Salt
Method:
Sauce:
Preheat the over to 350 degrees.
Combine zest and juice of two oranges, 3/4 cup water, 3/4 cup white sugar and 1 Tbsp. butter in a small saucepan. Bring the sauce to a boil over medium-high heat. Reduce the heat to medium-low and simmer five minutes.
Add 1/2 cup white sugar and 1/4 cup room temperature butter to the bowl of a stand mixer. Cream on medium speed. Add the egg and mix until combined.
Add 1 cup white flour, 1 tsp. baking powder and 1/4 tsp. salt to the mixture, mix on low speed until just combined.
Slowly pour the milk into the batter with the mixer running on low speed. Mix until smooth.
When the sauce is done simmering, pour it into an 8″x8″ cake pan, or an equivalent ovenproof dish (such as this 2.5 litre casserole dish).
Carefully spoon the batter over the sauce, doing your best to spread it out evenly. (It doesn’t have to look pretty!)
Bake at 350 degrees for 30-35 minutes, until the edges of the cake are golden brown and it springs bake lightly when poked. Let the cake rest for 15 minutes before serving.
Best enjoyed warm!
Traditional Orange Pudding
Equipment
- 8"x8" Cake Pan
Ingredients
Sauce
- 2 Oranges zest and juice
- ¾ Cup Water
- ¾ Cup White Sugar
- 1 Tbsp. Butter
Cake
- ¼ Cup Butter room temperature
- ½ Cup White Sugar
- 1 Egg
- 1 Cup White Flour
- 1 tsp. Baking Powder
- ¼ tsp. Salt
Instructions
- Preheat the oven to 350°.
Sauce
- In a small saucepan, combine zest and juice of two oranges, ¾ cup of water, ¾ cup of white sugar, and 1 Tbsp. of butter. Bring to a boil over medium high heat. Reduce the heat to medium low and simmer for five minutes.
Cake
- Combine the ¼ cup of butter and ½ cup of white sugar in the bowl of a stand mixer. Mix on medium speed until creamed.
- Add the egg to the creamed butter. Mix on medium until combined.
- Add the flour, baking powder and salt to the mixing bowl. Mix on low speed until just combined.
- With the mixer running, slowly pour the milk into the batter. Mix until smooth.
Assembly
- Pour the sauce into an 8"x 8" baking dish (or equivalent sized casserole dish).
- Spoon the batter over the sauce, doing your best to spread it evenly.
- Bake the pudding at 350° for 30-35 minutes, until the cake is golden brown and springs back lightly when poked. Allow it to cool 15 minutes. Best enjoyed warm!
Orange pudding is the perfect dessert. ❤️