Blood Orange Syrup Pudding
 
Prep time
Cook time
Total time
 
I have as usual made this with gluten free flour but if you don't need to then use ordinary self raising flour
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • 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
Instructions
  1. Preheat the oven to 180ºC
  2. Grease a large baking dish at least 1.5 litre volume
  3. Slice two of the oranges thinly and place on the bottom of the dish
  4. Use the juice and zest of one orange to sprinkle over the sliced oranges and then pour the golden syrup over the oranges
  5. Cream the butter and sugar in a bowl until pale ( I do this in my mixer)
  6. Beat in the eggs one at a time adding a small spoon of flour if necessary to stop it from curdling
  7. Add the juice and zest of the last orange and the vanilla extract to the mixture
  8. Fold in the flour and baking powder
  9. Pour the cake mixture in the baking dish to cover the orange and syrup mixture
  10. Bake in the oven for about 35 minutes until the cake is cooked and golden
  11. 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
  12. Delicious cold too.
Recipe by Cherished By Me at https://cherishedbyme.com/2015/02/blood-orange-syrup-pudding/