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Sooper sweet and tasty orange sponge pudding
Member Name: shandygirl
Advantages: Real tasty non stodgy like but lush cake that looks impressive when finished
Disadvantages: Its very moorish and can be a bit sickly
This is very sickly and sweet but I love it so I hope you all will too!!
Sticky orange sponge pudding with Orange sauce:
8flz (250ml) water
4oz(125g) butter (I used marg still tastes good!!)
7oz(200g) caster sugar
6oz(175g) self-raising flour
1/4 teaspoon ground cinnamon
3 tablespoons golden syrup
1 tablespoon cornflour
1) Slice 1 of the oranges into thin strips and place in a saucepan with water - cover and simmer for 20 mins or until the orange is tender. Grate the rind and squeeze the juice from another into a bowl.
2) Butter the inside of a pudding bowl ( I personally use a pyrex circular shaped dish) as long as its 2 pints or 1.2 litres of basin you are good to go. Place the remainder butter and 4oz of the sugar in a bowl and beat/mix until fluffy and light.( I didnt have an electric mixer and used a balloon whisk and this worked well)..gradually beat the eggs and the flour into the creamed mixture then stir in half the orange rind and ground cinammon
3) Lift the cooked orange out of the pan and place these in the bottom of the dish to cover it. - Do not chuck away the orange water - this will be needed later...Spoon in the golden syrup followed by the creamed mixture and smooth the surface until this is flat
4) Cover with buttered foil and make into a sort of parcel looking shape with the ends of the foil at the top of the pudding. Tie tightly in place with string and stand the basin on an upturned saucer into your slow cooker. Then pour boiling water into the pot to reach halfway up the side of the basin, and cook for between 3- 3/12 hours....(mins took just over the 3 hours mark)
5) Meanwhile make the orange sauce- Measure the reserved orange water and juice and make this up to 8flz in a jug (you can add more water if you dont have enough)
Finely chop the remaining orange rind and sugar. Mix the cornflour to a smooth paste with a little cold water in a saucepan. Add the juice mixture. Bring to the boil, You can drain this if you dont like your sauce too think but I kept it as was
6) Remove the string and foil from the basin and the pudding will be risen (fingers crossed) and to test this you can use a a fingertip press onto it...if it springs back when you press it...you are rocking...
The pudding should slip out (in theory) but mine didnt I had to use a knife to run around the edge but once I did it came out and if I dont say so myself looked pretty impressive.
I served it with the orange sauce made in step 5 and a bit of ice cream and I have to say was totally lush
Tip- I would say this really works well in the slow cooker and it seems like a lot of fannying around but it is relatively simple to make perhaps my explanation may be a bit haphazard, but I have tried to keep it in stages of how I do it so it makes it easier to follow
Good luck and let me know how you get on ;)
Summary: A lovely warm winter sweet and tasty dish...