Pre-heat oven to 170 degrees C. Grease 6 (250ml) ramekins with butter.
Cut one orange in 6 thin round slices and place one slice in each ramekin as base. Get the juice from remaining orange. Also squeeze juice of second orange. It should be ¾ cup juice.
Pour juice, vanilla bean, caster sugar and water in a sauce pan and cook over slow heat to dissolve the sugar.
Increase the flame and bring to boil. Boil for 10 minutes or until half liquid reduce and thickened syrup is formed. Remove the vanilla bean.
Pour syrup into each ramekin about 1.5cm high. Set ramekin in fridge to set.
Put all pudding ingredients in a large bowl and mix with electric mixture until all combine.
Evenly divide pudding mixture in all ramekins and smooth the surface with back of spoon.
Place the ramekins in a large deep sided baking dish. Pour enough boiling water into the baking dish to come halfway up the sides of each ramekin.
Cover the baking dish tightly with aluminum foil, lightly greased underneath so the puddings don’t stick.
Place onto the middle shelf of the oven and leave for 45-50 minutes to bake.
Remove from oven. Place a serving plate on top of each ramekin and invert carefully.
Re-heat the remaining orange syrup and drizzle on top of each pudding. Serve with vanilla ice-cream.
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