Whole Orange and Almond Puddings
Prep Time :
30 Minutes
Total Time : 2 Hours
Servings : 12
Drenched in a sweet orange syrup, these light and fluffy puddings are great for feeding a crowd!
Ingredients
Puddings
- 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™ Whipping Cream Mix
- 115ml cold milk
Utensils
- Medium saucepan
- Slotted spoon
- Food processor or blender
- 12 x 150ml metal pudding basins
- Large bowl
- Electric mixer
- Spatula
- Medium bowl
Preparation
- 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.
- 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.
- Preheat oven to 180ºC. Grease 12 (150ml) metal pudding basins; sprinkle lightly with flour. Place on a baking sheet.
- 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.
- 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.
- 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.
- Beat whipping cream mix and cold milk in medium bowl as directed on package.
- 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.
Betty's Tips
- 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.
