Best 4 Self Saucing Citrus Pudding Recipes

ORANGE SELF SAUCING PUDDING

Steps:

• Preheat the oven to 180 degrees Celsius (355 Fahrenheit) and grease 6 individual ramekins with butter or 1 large casserole dish.
• Sift the flour into a large bowl and add the brown sugar, orange zest and stir to combine.
• In a jug combine the milk, egg and melted butter and mix to combine. Add to the flour mixture and stir until combined before dividing between the ramekins.
• To make the sauce, combine the caster sugar and cornflour and sprinkle on top of the puddings. Combine the orange juice and boiling water and gently pour over the top of the puddings before placing in the oven. Bake for 20 to 25 minutes, or until the pudding is golden.
• Serve with whipped cream or vanilla bean ice cream.

SELF-SAUCING CITRUS PUDDING

Steps:

• Preheat the oven to 180C and grease a 1.5 litre pudding bowl.
• Beat the butter, vanilla seeds, lemon zest and half the sugar together in an electric mixer until thick and pale and add the eggs, one at a time, beating well after each addition, until combined.
• Fold in the plain flour, baking powder and salt and then fold in the milk until combined.
• Spread the batter into the pudding basin.
• Mix conrflour with remaining 1/2 cup sugar, then use a sieve to dust over the pudding.
• Combine lemon juice, orange zest and orange juice and boiling water in a jug and then gently pour over the batter by pouring over the back of a large spoon (DO NOT stir mixture).
• Bake the pudding for 50-60 minutes until golden and a skewer inserted into the sponge layer comes out clean.
• Allow to cool slightly, then scoop into bowls, dust with icing sugar and serve with vanilla icecream and or cream.
• NOTE - do not discard deseeded vanilla bean, insert into a jar of sugar and make your own vanilla sugar.

SELF-SAUCING CHERRY PUDDING

Steps:

• Spread the drained cherries evenly in the bottom of a deep 9 x 9 greased baking dish.
• To prepare batter, cream together the 3/4 cup sugar and butter until well blended, then stir in milk.
• Sift 1 cup flour, baking powder, and salt over creamed ingredients. Combine thoroughly until batter is smooth.
• Turn batter over cherries and smooth evenly with back of spoon.
• To make topping, mix together 1/4 cup sugar and 2 1/2 tbsp flour. Sprinkle it evenly over top of batter.
• Pour reserved cherry liquid in a 2 cup measure and add enough water to make 1 1/2 cups of liquid.
• Heat this liquid in a saucepan until boiling, then remove from heat and stir in red food colouring.
• Slowly, with a back and forth motion, pour liquid all over top of batter.
• Bake at 350 for 45 minutes.

SCHOOL DAYS CITRUS PUDDING

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a medium-sized oval baking dish (we used 22 x 18cm) with butter. Combine the butter, caster sugar and zest in a food processor and whizz until the mixture is pale. Add the citrus juice, egg yolks, flour and milk, and whizz until well mixed - it may look a little curdled. Scrape into a bowl. Boil the kettle.
• In a large, clean bowl, whisk the egg whites until firm but not stiff, then gently fold into the zesty mixture. Scrape into the baking dish and put in a roasting tin half-filled with hot water from the kettle. Bake for 35-40 mins until the top is lightly browned and set, but the pudding is still soft-ish underneath. Serve dusted with icing sugar, if you like.