Preparation
time: 10 – 15 minutes
Cooking time: 25 minutes (plus minimum 8 hours storage, up to 3 days)
Reheat time: 15 minutes (steamer) or 1 minute each (microwave) + 2 minutes
standing
Serves 4
*Can
be vegan
INGREDIENTS
110g
white granulated sugar
1 ½ medium to large oranges, preferably thin skinned
125g self-raising flour
½ tsp / 0.5ml baking powder
25g cornflour
50g hard margarine, plus extra for greasing
(* use hard vegan margarine)
100ml milk / *soya milk
8tbs / 120ml apricot brandy (if unavailable Cointreau or plain brandy will
do)
To serve
1tsp cocoa powder
spiced cream / *spiced soya cream - see separate recipe
To decorate: Frozen red currants
METHOD
1. Preheat oven to 200C / 400F /Gas 6. Grease four ramekin dishes with
melted margarine. Take 10g granulated sugar and sprinkle the base and
sides of each ramekin with about a teaspoon of sugar each. 2. Slice the whole orange very thinly, and grate the zest from the half
orange. Use the slices of orange to line the ramekins: one whole round
in the base**, and 3 half rounds on the sides, curved edge down (use
the best of the slices and discard the rest).
3.
Put remaining sugar, flour, baking powder, cornflour, margarine and
orange zest into
a processor
and process until a smooth powder. Add milk
and process again until a smooth batter is just formed. Divide the batter
between the ramekins, keeping the orange slices in position. Place the
ramekins on a baking sheet and bake in the preheated oven for 20 – 25
minutes until the top feels firm to the touch - it will feel a bit crusty
too. Remove from the oven and leave to cool in the ramekins.
4. When cold, while still in the ramekins, slice any domes off the top
(this will be the base of the pudding so needs to be flat), prick all
over with a fork, and pour 2 tbs / 30ml apricot brandy over each pudding.
Cover with cling film and store in a cool place or fridge for at least
8 hours - best 24 hours.**
5. To reheat: Keep ramekins covered, and steam for about 15 minutes,
or (best) microwave on high for about 1 minute each depending on microwave
(remember to pierce the cling film first to microwave). Let stand for
2 minutes before serving.
6. Turn out and serve with spiced cream / *spiced soya cream drizzled
around the edge, and dust the edges of the plate with a little cocoa.
Serve the rest of the spiced cream separately.
7. Top with red currants from the freezer.
©Vegetarian
Society 2006
** Useful tips:
a) If the orange slice is too big for the base of the ramekin, make a
cut from the centre to the edge of the slice, then overlap the cut edges
until the slice fits in neatly.
b) The orange slices round the edge look good, but can be omitted if
you like.
c) The basic puddings, once cooled and with liqueur on, can be stored
in the fridge for up to 3 days
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