Recipes>Orange Recipes
Caramelized Orange Pudding
by Heather Whinney, Jane Lawrie & Fiona Hunter from The Gluten-Free Cookbook
Serves 10
This Caramelized Orange Pudding recipe from The Gluten-free Cookbook is delicious served with hot gluten free custard.
Discover more delicious Gluten-Free recipes
Our best gluten-free recipes
From the book
The Gluten-Free Cookbook
Heather Whinney, Jane Lawrie & Fiona Hunter
Buy From
Introduction
Be patient when baking this tangy, orange-topped sponge. Don’t open the oven for a peep too early or the pudding won’t rise and it may even sink.
Cook’s Tip:This is a great pudding for children, best when served with gluten-free custard.
Tags
Ingredients
| 275g (91⁄2oz) | unsalted butter, plus extra for greasing |
|---|---|
| 3–4 | oranges, peeled, pith and pips removed, and thickly sliced |
| 3–4 tbsp | demerara sugar |
| 115g (4oz) | gluten-free self-raising flour |
| 1 tsp | gluten-free baking powder |
| 1 tsp | xanthan gum |
| 175g (6oz) | golden caster sugar |
| 3 | eggs |
| 3 tbsp | milk |
| double cream, crème fraîche, or glutenfree custard to serve |
Essential kit
You will need a 18 x 30cm (7 x 12in) ovenproof dish.
Method
Preheat the oven to 180°C (350°F/Gas 4). Grease an 18 x 30cm (7 x 12in) ovenproof dish with a little butter. Melt 100g (31⁄2oz) butter in a large, non-stick frying pan over a medium heat. Add the orange slices and demerara sugar, and cook for 5–6 minutes until the oranges are golden and caramelized. Don’t let the sugar burn. Put the oranges and sauce into the ovenproof dish.
Sift the flour, baking powder, and xanthan into a large bowl and set aside. Place the remaining butter and caster sugar into a bowl and beat with an electric whisk until light and fluffy. Do this for at least 8 minutes so it is really light. Add the eggs, one at a time, with a spoonful of the flour mixture. Beat until well incorporated, then fold in the remaining flour mix, and stir in the milk.
Spoon the mixture over the oranges and bake for 30–40 minutes, or until risen and golden and an inserted skewer comes out clean. Spoon into shallow bowls with the orange slices on top. Serve with double cream, crème fraîche, or gluten-free custard.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Gluten-Free Recipes
View all
Roasted Apricots, Cardamom Cream and Pistachio Brittle
by Natalia Rudin from Cooking Fast and Slow
Stork Gluten-free Easter Cupcakes
by Stork from Stork: The Art of Home Baking
More Orange Recipes
View all
Beetroot and Blood Orange Soup
by Theresa von Wangenheim from There’s a Soup for That
Chocolate Orange Wreath Cake
by Jessie Marsden-Urquhart from Chocolate Overload!
More Dessert Recipes
View all
Rick Stein’s Hazelnut Pavlovas with White Chocolate and Dark Berry Sauce
by Rick Stein from Rick Stein’s Christmas
Pistachio Yule Log
by Philip Khoury from Beyond Baking
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
