Whole orange pudding with butterscotch sauce

This indulgent pudding is sunshine on a plate. Topped with candied oranges and served with caramel sauce, this dessert has it all.



Note: + cooling time

1h 40m


  • 2 small oranges
  • 250g butter, chopped
  • Butter, extra, to grease
  • 1/2 tsp bicarbonate of soda
  • 1/4 cup (60ml) Coles Australian Pure Honey
  • 3 Coles Australian Free Range Eggs, separated
  • 1 cup (280g) natural yoghurt
  • 1 1/3 cups (150g) brown sugar
  • 1 3/4 cup (275g) self-raising flour
  • 1 cup (250ml) thickened cream
  • 1/2 tsp sea salt flakes
  • 2 tbs honey, extra

Candied oranges

  • 1 cup (220g) caster sugar
  • 1/3 cup (80ml) honey
  • 2 small oranges, thinly sliced
  • 2 rosemary sprigs



Place oranges in a small saucepan and cover with cold water. Bring to a simmer over medium heat. Cover and cook for 1 hour or until oranges are tender. Drain. Set aside to cool.


Meanwhile, to make the candied oranges, combine the sugar, honey and 1 cup (250ml) water in a medium saucepan and bring to the boil. Add the orange and rosemary. Reduce heat to medium-low and cook, turning orange slices occasionally, for 1 hour or until the rind is translucent. Set aside to cool.


Place the butter in a large frying pan over medium heat and cook, stirring, for 3-4 mins or until golden brown. Remove from heat. Reserve half the butter in a heatproof bowl and set aside to cool.


Preheat oven to 190°C. Lightly grease an 8-cup (2L) baking dish with extra butter. Cut the boiled oranges into quarters. Remove any seeds and discard. Transfer to a food processor and process until smooth. Add bicarbonate of soda and process until combined. Add the honey, eggs, yoghurt, reserved butter and half the sugar and process until smooth. Transfer to a large bowl. Add the flour, in batches, and fold until just combined. Spoon batter into prepared dish and smooth the surface. Bake for 35 mins or until golden and a skewer inserted in the centre comes out clean.


While the pudding is baking, add the cream, salt, extra honey and remaining sugar to the remaining butter in the frying pan. Bring the sauce to a simmer over medium-high heat. Reduce heat to medium. Cook, stirring occasionally, for 4-5 mins or until sauce thickens slightly.


Arrange the candied oranges over the pudding. Drizzle with any syrup from the pan. Top with rosemary and serve with the sauce.

Serve with vanilla ice cream

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.