Orange and Golden Syrup Up­side-down Pud­dings

Dish - Everyday Dish - - Desserts -

Use this light sponge top­ping over a va­ri­ety of fruit. Stone fruit can be used raw, but ap­ples and pears are best lightly cooked be­fore plac­ing in the bases.

Grease the ramekins and line the bases with a cir­cle of bak­ing pa­per.

Pre­heat the oven to 180°C. Oranges: Finely zest 1 or­ange for the bat­ter. Set zest aside. Trim the ends off the or­anges then cut down the sides with a sharp knife to re­move the skin and all the white pith. Slice into 1cm thick rounds.

Put 1 ta­ble­spoon of golden syrup on top of the bak­ing pa­per in the base of each dish.

Top with the or­ange slices, cut­ting them to fit in one layer.

Bat­ter: Place all the in­gre­di­ents, in­clud­ing the or­ange zest, in a large bowl and use a hand beater to beat un­til the bat­ter is smooth. Spoon the bat­ter evenly over the or­anges and smooth the tops.

Place the ramekins on a flat bak­ing tray and bake for 25–30 min­utes un­til firm and golden.

To serve: As soon as the pud­dings come out of the oven, gen­tly run a knife around the in­side of the dishes and in­vert each one onto a plate. Re­move the bak­ing pa­per if nec­es­sary.

Whisk the sour cream and yo­ghurt to­gether.

Serve the hot pud­dings with a spoon­ful of the cream and an ex­tra driz­zle of golden syrup. Makes 6

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