Baked Apple and Orange Pudding

Apple slices are baked within an orange-flavoured moist sponge and then dredged with icing/powdered sugar to serve.

Baked Apple and Orange Pudding

4 servings
  • Preparation time: 25 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 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

Equipment

  • You will also need a 23 cm (9 inch) round, shallow baking dish


  • Method
  • 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.
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