This Orange Pudding scores high on the comfort front. I had initially a bit of doubt about the outcome, but after baking, it results in this puffy golden melt in the mouth Pudding with a subtle hint of sweet and tangy orange, which is just out of the world. Best to have it warm. A bit dense in calorie though, but life is not about depriving yourself always, right???
- Butter – 50 gms
- Sugar – 150 gms
- Orange – 2
- Eggs – 3,
- Plain flour – 50 gms
- Milk – 250 ml
- Orange Flavor – few drops
Heat oven to 180 degree C. Juice the Oranges by removing the seeds and then strain it. Keep some segments separately for garnishing.
In the big mixer bowl, beat the butter, powdered sugar together in a mixer. Add the orange juice, egg yolks, flour and milk one by one to make a smooth batter. In a separate bowl, whisk egg whites until firm and mix with the batter. Pour into individual ramekins which are buttered thoroughly. Put in a baking tray half filled with hot water.
Bake for 20 – 25 minutes, until lightly browned at the top and set. Place half of a orange segment over each ramekin and serve warm.