Orange Pudding Cakes With Marmalade Drizzle6 Reviews
“For a light, elegant dessert, your guests will love Orange Pudding Cakes. Just measure the ingredients early in the day. As the roast rests, whip up the cakes; let them bake during dinner, and serve warm.” - by USA WEEKEND columnist Pam Anderson
Original recipe yields 8 servings
- Spray eight 6-ounce ovenproof custard cups (such as Pyrex) with vegetable cooking spray. Set them in two 9-inch round or square baking pans. Bring 1 1/2 quarts of water to boil in a tea kettle. Heat oven to 325 degrees.
- Whisk butter, 1/2 cup sugar and zest until smooth. Whisk in egg yolks, then flour, until smooth. Next whisk in 1/4 cup orange juice and 2 Tbs. lemon juice, then the milk, to form a thin batter.
- In a separate bowl, beat egg whites with a hand mixer until foamy. Gradually add remaining 1/4 cup sugar, until the whites are stiff enough to hold a peak. Gently fold the whites into the batter until just smooth.
- Pour batter into each custard cup. Place pans on oven rack, then carefully pour hot water into each pan, being sure to avoid getting any water on the cakes. Bake until tops are golden brown and spring back to the touch, about 25 to 35 minutes. Remove pans from oven; let custard cups stand in the water until just warm. Place a dessert plate over each custard cup; invert cake onto plate. Mix marmalade, liqueur and remaining 2 Tbs. lemon juice. Spoon sauce over cakes.
Amount Per Serving (8 total)
- 220 cal
- 6 g
- 36.9 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"Superb dessert! It's a cake, custard & souffle all rolled into one. But don't expect it to look anything like the picture. I think the pic got posted to the wrong recipe....there is no chocolate in t..." See morehis recipe. Although, now that I think about it, chocolate sauce would be nice on top instead of the orange marmalade sauce. Not that the orange marmalade sauce wasn't terrific, it was...just that chocolate & oranges go together so well. ;o) I cut the recipe in half & cooked it in two larger ramekins for 38 minutes, allowed them to cool a bit in the water bath, then turned them out onto antique china plates. Don't be too generous w/ the sauce...a little goes a long way. Thanks again Pam!"
"A very light (as in not heavy) pudding. I have no idea what instant flour is, so I used normal all-purpose flour with 1/2 tsp of baking powder. The batter is very liquidy, but not to worry, after you ..." See moreadd the beaten egg whites, and cooks, it stiffens up nicely. The flavour is really mild. I didn't have any orange liqueur on hand and I was just trying out this recipe for a dinner we are having this sunday for some elderly people who wouldn't want anything too heavy, so I didn't make the sauce. The sauce (and I think an orange sauce, to bring out the flavour) is a must.And if you are looking for a mild flavoured, not too heavy dessert, this fits the bill. By the way, the photograph is definteily not of this pudding. There is no base and the pudding has more of soft spongy look as compared to the smooth, cheesecake texure. Edit : Made it for the party. Half through the cooking I found that I was out of lime juice, so I doubled the orange juice and reduced the quanity of milk by 1/4 cup (so as to keep the amount of liquid same). It turned out just fine - with more of an orange taste (earlier it was an orange - lemon citrusy taste)"
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