09/03/2013
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Orange Puddings with Marmalade Glaze & Caramel Orange Ice cream
Orange Puddings
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200g castor sugar
2 large eggs
100ml milk
125ml rapeseed oil
200g plain flour
2 teaspoons baking powder
Juice and zest of 2 oranges
4 tablespoons marmalade
4 tablespoons water
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Set oven to 180c and butter 8 pudding bowls and line the bottoms with parchment paper.
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Whisk the sugar and eggs with an electric whisk until pale and fluffy - this will take about 4 minutes.
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Mix the orange juice and zest with the oil and milk and pour into the egg mixture gradually, whisking all the time until fully incorporated.
Fold in the flour and baking powder and pour ΒΎ of the way up the bowls.
Bake for 15 -20 minutes.
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Leave for 10 minutes and turn out.
Warm the marmalade and water together and stir until smooth. Pour over the top of the warm puddings and serve.
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Caramel Orange Ice Cream
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Zest and juice of 2 oranges
50g sugar
1 teaspoon vanilla extract
1 tin banoffee toffee
500ml double cream
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Boil the orange zest and juice with the sugar to a syrup.
Cool and mix in the vanilla.
Lightly whisk the cream.
Mix the banoffee toffee with the orange mixture and fold in the cream.
Turn into a plastic container, cover and freeze.
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Broadcast
- Sat 9 Mar 2013 10:03Βι¶ΉΤΌΕΔ Radio Foyle & Βι¶ΉΤΌΕΔ Radio Ulster
