Whole Orange and Almond Puddings

Drenched in a sweet orange syrup, these light and fluffy puddings are great for feeding a crowd!

Difficulty Level

Whole Orange and Almond Puddings

Drenched in a sweet orange syrup, these light and fluffy puddings are great for feeding a crowd!

  • 2 HR Total Time
  • 30 MIN Prep Time
  • 12 Servings

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

Instructions Hide Images

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.

Expert 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.

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