This recipe can easily be adapted for vegans.*
Preparation Notes
plus overnight chilling
Ingredients
For the puddings
- 110g white granulated sugar
- 1 ½ medium to large oranges, preferably thin skinned
- 125g self-raising flour
- ½ tsp baking powder
- 25g cornflour
- 50g hard margarine, plus extra for greasing
- 100ml milk ⁄ *soya milk
- 120ml apricot brandy (if unavailable Cointreau or plain brandy will do)
To decorate
- frozen red currants
To serve
- 1 tsp cocoa powder spiced cream ⁄ *spiced soya cream – see separate recipe
Method
- Preheat oven to 200ºC/gas mark 6. Grease four ramekin dishes with melted margarine. Take 10g granulated sugar and sprinkle the base and sides of each ramekin with about 1 tsp of sugar each.
- Slice the whole orange very thinly, and grate the zest from the half orange. Use the slices of orange to line the ramekins: one whole round in the base, and 3 half rounds on the sides, curved edge down (use the best of the slices and discard the rest).
- Put remaining sugar, flour, baking powder, cornflour, margarine and orange zest into a processor and process until a smooth powder. Add milk and process again until a smooth batter is just formed. Divide the batter between the ramekins, keeping the orange slices in position. Place the ramekins on a baking sheet and bake in the preheated oven for 20 – 25 minutes until the top feels firm to the touch – it will feel a bit crusty too. Remove from the oven and leave to cool in the ramekins.
- When cold, while still in the ramekins, slice any domes off the top (this will be the base of the pudding so needs to be flat), prick all over with a fork, and pour 2 tbsp apricot brandy over each pudding. Cover with cling film and store in a cool place or fridge for at least 8 hours – best 24 hours.
- To reheat: Keep ramekins covered, and steam for about 15 minutes, or (best) microwave on high for about 1 minute each depending on microwave (remember to pierce the cling film first to microwave). Let stand for 2 minutes before serving.
- Turn out and serve with spiced cream / *spiced soya cream drizzled around the edge, and dust the edges of the plate with a little cocoa. Serve the rest of the spiced cream separately.
- Top with red currants from the freezer.
