Steamed Orange & Almond Puddings

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7 Ingredients

Number of servings

4

1/2 cup plain flour
80grams butter, softened
2 oranges juiced and rind
1 1/2 cup almond meal
1/2 cup double thick cream (to serve)
2 eggs
1/3 cup caster sugar (plus 1/2 cup extra caster sugar)

Method

Step 1 of 6

Preheat oven to 160°C. Grease and line base of 4 x 2/3 cup capacity ramekins.

Step 2 of 6

Cut ends from 1 orange. Cut 2 thin slices from each end. Place 1 slice into base of each ramekin. Finely grate 1 tbs of rind from second orange, then juice to make 1/3 cup of juice.

Step 3 of 6

Using an electric beater, beat butter and sugar until light and creamy. Add eggs, one at a time, beating well after each addition. Stir in orange rind and juice. Fold in combined almond meal and flour until combined. Divide mixture between ramekins and smooth tops.

Step 4 of 6

Place ramekins into a baking pan. Pour hot water into pan until halfway up side of ramekins. Cover pan with foil. Transfer to oven and bake for 45 minutes or until cooked, test with a skewer. Remove puddings from pan and stand for 5 minutes.

Step 5 of 6

Meanwhile, juice remaining oranges and place 1 cup juice into a saucepan with sugar. Stir over medium heat until dissolved and mixture comes to the boil. Simmer for 2 minutes. Remove from heat and cool.

Step 6 of 6

Turn puddings out onto serving plates. Spoon over the syrup. Serve orange puddings with thick cream.