Did you know that the Blood Orange season is in full force? I hate the name of these delicious fruit but they are very pretty when you cut into them with their bright red flesh and pale pink juice. They have a delicious sweet taste that isn’t sharp like some oranges.
So, I know this recipe is at total odds with my last one which was a bid to reduce the amount of sugar we eat but hell…everything in moderation…yes? So, I give you a gorgeous Blood Orange Syrup Pudding that I have made gluten free and I suppose if you want to make it a little healthier you could certainly substitute the syrup for maple syrup or honey.
This isn’t a syrup steamed pudding because as I’ve mentioned before I don’t tend to do anything that takes too long or with forward planning. This is a quick dessert that makes the perfect, in my opinion, Sunday post roast dinner pudding. Add some custard and you will be in heaven, or cream..or even ice-cream!
This is very generous sized dessert, after all there are six of us so we need food in bulk but just halve the recipe if you don’t want to be left with too much tempting gooey melt in the mouth blood orange syrup pudding. You will be really amazed at how light the sponge is.
Blood Orange Syrup Pudding Recipe
- 200g Self- raising flour (I use Doves gluten free)
- 200g soft butter (as i am disorganised I keep a tub of Stork in the fridge so I always have soft butter at the ready)
- 175g Muscovado sugar
- 3 eggs
- 250g approx golden syrup (or about a generous half a standard size 454g tin of Tate and Lyle's) I say this so you don't end up trying to weigh this out as it is so sticky
- 4 Blood Oranges
- 1 tsp vanilla extract
- 1 tsp baking powder
- Preheat the oven to 180ºC
- Grease a large baking dish at least 1.5 litre volume
- Slice two of the oranges thinly and place on the bottom of the dish
- Use the juice and zest of one orange to sprinkle over the sliced oranges and then pour the golden syrup over the oranges
- Cream the butter and sugar in a bowl until pale ( I do this in my mixer)
- Beat in the eggs one at a time adding a small spoon of flour if necessary to stop it from curdling
- Add the juice and zest of the last orange and the vanilla extract to the mixture
- Fold in the flour and baking powder
- Pour the cake mixture in the baking dish to cover the orange and syrup mixture
- Bake in the oven for about 35 minutes until the cake is cooked and golden
- As soon as possible tip the pudding onto a plate (if you leave it too long the syrup will stick to the dish) and serve with custard, cream or ice cream
- Delicious cold too.