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Upside-down blood orange pudding
Serves 6-8 | prep 40 mins | total time
Upside-down blood orange pudding
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Serves 6-8 | prep 40 mins | total time
This fruity pudding is warm and comforting, best enjoyed with clotted cream or ice cream
Rate
Nutritional information (per serving)
Calories
479Kcal
Fat
18gr
Saturates
10gr
Carbs
73gr
Sugars
52gr
Fibre
2gr
Protein
6gr
Salt
0.9gr
Ingredients
- juice of 3 freshly squeezed oranges or blood oranges
- 2 blood oranges
- 265g fine-cut marmalade
- 165g self-raising flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp freshly grated nutmeg
- 1 tsp baking powder
- 110g soft salted butter, plus extra to grease
- 110g light brown sugar
- 2 large eggs
Step by step
Get ahead
Prep to the end of step 4 a few hours ahead, then continue from step 5 to cook.
- Preheat the oven to 180°C, fan 160°C, gas 4. Lightly grease a shallow 20cm diameter round baking dish (or similar-sized oval) dish) and line the base with baking paper.
- Heat the freshly squeezed orange juice in a pan over a medium heat until reduced to about 75ml. Set aside to cool.
- Cut the blood oranges into 3mm slices (skin on) and place in a pan of cold water. Bring to a simmer and cook gently for 5-6 minutes until translucent, then lift out with a draining spoon and arrange over the bottom of the baking dish.
- Warm 190g of the marmalade gently in a pan, then pour into the dish and spread out evenly. For the sponge mix, sift the flour, spices, baking powder and a good pinch of salt into a bowl and mix until well combined.
- Place the butter and sugar in a separate mixing bowl and beat until pale and fluffy then beat in the eggs one at a time. Gently fold in the flour mix with a metal spoon, followed by the reduced orange juice, ensuring there are no pockets of flour.
- Carefully spoon the mixture into the dish and spread it out evenly, making sure it touches the sides. Smooth the top with a spoon. Bake for 35-40 minutes until risen and a skewer comes out cleanly when inserted in the middle.
- Leave the pudding to cool in the dish for 10 minutes, then run a knife around the edge and carefully turn it out onto a warmed serving plate. Warm up the remaining marmalade to pour on top as a glaze just before serving. Serve with clotted cream or vanilla ice cream.
Recipe by Richard Bainbridge, chef and owner at Benedicts in Norwich.