Level up your dessert game with this orange self saucing pudding. It’s the perfect warming treat.
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To make the butterscotch orange sauce, combine orange juice, sugar, butter, cinnamon and 1/3 cup (80ml) water in a medium saucepan over medium heat. Cook, stirring, for 2 mins or until sugar dissolves and butter melts.
Preheat oven to 180°C. Combine the flour, sugar, salt and orange rind in a large bowl. Whisk the milk, butter, eggs and vanilla in a small bowl. Gradually add the egg mixture to the flour mixture and stir until smooth.
Lightly grease an 8-cup (2L) baking dish. Spoon the pudding mixture into the prepared dish and smooth the surface. Pour the butterscotch orange sauce over the back of a large metal spoon onto the pudding mixture. Bake for 30-35 mins or until firm and golden. Set aside for 10 mins to rest.
Meanwhile, combine the extra sugar and 1 cup (250ml) water in a medium saucepan and bring to the boil over high heat. Add orange slices and bring to a simmer. Reduce heat to medium and cook for 20 mins or until the rind is translucent. Set aside in the pan to cool.
Dust the pudding with icing sugar. Top with whipped cream, orange slices and extra orange rind to serve.
COOK. STORE. SAVE.
Clever storage: Store leftover pudding in an airtight container in the fridge for up to 3 days.
Use it up: Freeze any remaining grated orange rind. Use it to make our zingy Orange and Thyme Shortbreads.