Orange pudding is a mouth watering dessert recipe which is sure to be loved by all. It is easy to make and has just the prefect amount of taste of oranges. Hope you enjoy this fruity delicious dessert as much as we did 🙂
Orange pudding…I still cannot believe that it really turned out so awesome. When I had read the recipe on a recipe book which I had got with my Hawkins pressure cooker, I had dismissed it wondering how it would taste. A few days back, I found myself with an excess of oranges. After all, the season of oranges is here. How do you resist buying the different varieties of fresh oranges that are heaped up in supermarkets everywhere? As a result of it, I had lots of oranges with me and after eating them continuously for a couple of days, we were bored. Now I had to make something different with them. I then remembered the orange pudding in the recipe book and thought of giving it a try with a few changes. I am so glad I did. It turned out so good that it got over within a few minutes and I plan to make it again today.
Here is the step by step recipe for Orange Pudding with pictures:
Serves: 4-5
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Ingredients:
Oranges: 2
Sugar: 1/2 cup
Eggs: 4
All Purpose Flour: 1/2 cup
Butter: 60 gm
Castor Sugar: 100 gm
Rum: 1 tbsp
Method of Preparation:
- Extract the juice from the oranges. I got around 1 cup of orange juice from two oranges. Grease pudding mould.
- Grate peel of one orange. Add 1 tbsp castor sugar and rum to the grated peel and keep aside. I added the rum as it was mentioned in the recipe. I think you can also skip it if you want to.
- Separate egg white and yolk for 3 eggs. Keep egg white aside for later use. Cream the egg yolks with sugar till light and fluffy.
- Add one whole egg, 1/2 cup orange juice and the grated peel mixture to the egg yolks. Beat thoroughly.
- Add flour and warmed butter. Beat well.
- Add stiffly beaten egg whites. Beat thoroughly.
- Pour into mould and cover.
- Pour required amount of water in the pressure cooker. Place grid inside with mould on top of it.
- Close cooker and bring to full cooking pressure on maximum heat without whistle. Reduce to minimum heat and cook for 15-20 minutes. You can check if the pudding is done by inserting a toothpick in it and checking if it comes out clean. If not, you can keep it for some more time.
- Open cooker and take out the mould. Let cool and turn on to a dish.
- Warm the remaining 1/2 cup of orange juice. Add it to the remaining castor sugar and keep beating till it becomes a little thick. Pour over the steamed pudding.
If you like fruit based desserts, you should definitely check out some of the other such dessert recipes on this blog: Fruit Salad, Strawberry Phirni, Banana Muffins
If you want to check some other pudding recipes, you can find them here: Puddings. Two of these pudding recipes, Serradura and Tender Coconut pudding have always been popular posts on the blog with a lot of viewers.
Orange Pudding
- Oranges: 2
- Sugar: ½ cup
- Eggs: 4
- All Purpose Flour: ½ cup
- Butter: 60 gm
- Castor Sugar: 100 gm
- Rum: 1 tbsp
- Extract the juice from the oranges. I got around 1 cup of orange juice from two oranges. Grease pudding mould.
- Grate peel of one orange. Add 1 tbsp castor sugar and rum to the grated peel and keep aside. I added the rum as it was mentioned in the recipe. I think you can also skip it if you want to.
- Separate egg white and yolk for 3 eggs. Keep egg white aside for later use. Cream the egg yolks with sugar till light and fluffy.
- Add one whole egg, ½ cup orange juice and the grated peel mixture to the egg yolks. Beat thoroughly.
- Add flour and warmed butter. Beat well.
- Add stiffly beaten egg whites. Beat thoroughly.
- Pour into mould and cover.
- Pour required amount of water in the pressure cooker. Place grid inside with mould on top of it.
- Close cooker and bring to full cooking pressure on maximum heat without whistle. Reduce to minimum heat and cook for 15-20 minutes. You can check if the pudding is done by inserting a toothpick in it and checking if it comes out clean. If not, you can keep it for some more time.
- Open cooker and take out the mould. Let cool and turn on to a dish.
- Warm the remaining ½ cup of orange juice. Add it to the remaining castor sugar and keep beating till it becomes a little thick. Pour over the steamed pudding.
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