Apple slices are baked within an orange-flavoured moist sponge and then dredged with icing/powdered sugar to serve.
Baked Apple and Orange Pudding
- Preparation time: 25 minutes
- Cooking time: 40 minutes
- 2 Bramley cooking apples, or 2 large apples suitable for cooking
- 55 g (2 oz) butter (¼ cup, or ½ stick)
- 115 g (4 oz) caster/superfine sugar (½ cup + 1 tbsp)
- 1 medium orange, zest and juice
- 2 eggs, large (U.K.)/extra large (N.A.), separated
- 55 g (2 oz) self raising/self rising flour (⅓ cup + 1 tbsp)
- ½ tsp ground cinnamon
- 300 ml (10 fl oz) milk (1¼ cups)
- icing/powdered sugar for dredging
- You will also need a 23 cm (9 inch) round, shallow baking dish
- Preheat the oven to 190°C (375°F) (gas 5)
- Cream the butter, sugar, and orange zest together until light and fluffy. Then beat in the egg yolks. Next fold in the flour and cinnamon.
- Stir in the milk and orange juice until well combined. The mixture will tend to curdle at this stage but don’t be concerned.
- Whisk the egg whites until just before they reach the soft peak stage, then gently fold into the mixture.
- Put to one side while preparing the apples.
- Peel the apples and core with an apple corer to keep them whole. Then thinly slice crossways and layer them in the baking dish in circles.
- Now pour the pudding mixture over the apples.
- Place the dish on a baking tray and bake above the centre of the oven for about 40 minutes until the top is set and golden in colour.
- Dredge with icing/powdered sugar just before serving.