Whole Orange and Almond Puddings
Drenched in a sweet orange syrup, these light and fluffy puddings are great for feeding a crowd!
Prep Time: 30 min
Total Time: 2 hr
Servings: 12
1 medium-sized orange 
2 teaspoons orange blossom water 
1 box (500g) Betty Crocker™ SuperMoist™ White Cake Mix 
3 medium egg whites 
80ml vegetable oil 
275ml water   
50g ground almonds   
Orange Syrup  
250g granulated sugar   
250ml fresh orange juice   
Peel from 1 orange, cut into very thin strips   
To Serve  
1 sachet (35g) Betty Crocker™ Homestyle Whipping Cream Mix   
115ml cold milk   
  • Medium saucepan
  • Slotted spoon
  • Food processor or blender
  • 12 x 150ml metal pudding basins
  • Large bowl
  • Electric mixer
  • Spatula
  • Medium bowl
  • 1 Place the whole orange in a medium saucepan and cover with cold water. Bring the water to a boil over high heat, reduce heat to medium low and simmer about 1 hour or until the orange is very soft. Add additional water as needed to keep the orange covered. Remove the orange with a slotted spoon to a bowl; cool completely.
  • 2 Chop the whole orange (discarding any seeds); place in a food processor or blender with the orange blossom water. Process to a course puree. Set aside.
  • 3 Preheat oven to 180ºC. Grease 12 (150ml) metal pudding basins; sprinkle lightly with flour. Place on a baking sheet.
  • 4 Beat cake mix, egg whites, oil and water in a large bowl with electric mixer on low speed until moistened. Beat on medium speed for 2 minutes. Fold in the pureed orange and ground almonds.
  • 5 Divide the mixture evenly between the pudding basins. Bake 25 to 30 minutes or until golden and a toothpick inserted in center comes out clean.
  • 6 Meanwhile, heat the sugar and orange juice in a medium saucepan over medium heat, stirring until sugar has dissolved. Add the strips of orange peel and bring to a boil. Simmer 10 to 15 minutes or until mixture thickens to a syrup.
  • 7 Beat whipping cream mix and cold milk in medium bowl as directed on package.
  • 8 Remove the puddings from the oven and run a knife around the edge of each dish. Turn out onto warm serving plates. Spoon the syrup over the puddings and serve with the whipped cream.
  • If you don’t have pudding basins use small oven-proof ramekin dishes.
  • You can make and bake the puddings and syrup in advance. Simply reheat the puddings in the oven, covered with foil and warm the syrup in a saucepan or the microwave.