Traditional 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.
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!
Notes
To bake this in a 9" x 13", or equivalent casserole dish, simply double the recipe and increase the baking time by five minutes.