ORANGE PUDDING with CARAMEL ORANGES

SERVES 6 / PREPARATION AND COOKING: 1 HR

Don’t expect too many leftovers when you make this scrumptious pudding. This is an economical recipe because you can make three of these delicious puddings from just one pack of Ina Paarman’s Vanilla Cake Mix. It’s delicious served with caramelised orange segments.

PUDDING

250ml (1c) fresh full-cream milk

zest of 1 orange

zest of ½ a lemon

45ml (3T) butter

375ml (1½c) fresh orange juice

2 eggs, at room temperature, separated

250ml (1c) Ina Paarman’s Vanilla Cake Mix

60ml (¼c) sugar

CARAMELISED ORANGES

3 oranges

250ml (1c) water

60ml (¼c) sugar

60ml (¼c) golden syrup or honey

15ml (1T) lemon juice

15ml (1T) Van der Hum liqueur

Adjust the oven shelf to the middle position and preheat the oven to 180°C. Keep a buttered 30x24cm ovenproof dish handy.

1 Warm the milk to just below boiling point and remove from heat. Add the orange and lemon zest, and butter.

2 Leave the butter to melt and the zest flavour to develop in the milk for about 10 minutes. Add the orange juice.

3 Beat the egg yolks

into the orange juice and milk mixture. Slowly beat in the vanilla cake mix and sugar.

4 Wash the beaters to remove all traces of yolk and butter before beating the egg whites in a separate bowl until soft peaks form. Carefully fold into the pudding mixture – it’ll be quite runny.

5 Pour into the prepared dish and bake for 25-30 minutes.

6 Caramelised oranges Zest the rind of 2 oranges and bring to the boil in a small pot with 125ml (½c) water.

7 In a medium saucepan, mix together the sugar, golden syrup and remaining water. Bring to the boil, stirring until the sugar has dissolved completely.

8 Boil, uncovered, while shaking and tilting the pan to caramelise the sugars. When it’s golden brown, add the rind mixture and continue to cook for 5 minutes.

9 Remove from the stove and stir in the lemon juice and liqueur. Peel all the oranges, including the rinded ones, and remove any white membrane adhering to the fruit. Segment the oranges and place them in an ovenproof bowl.

10 Pour the syrup over the orange segments and stir them around from time to time while the syrup cools down. Store in the fridge.

11 Serve the pudding warm or at room temperature with the caramelised orange segments on the side.

MY FAVOURITE RECIPES BY INA PAARMAN. PHOTOGRAPHER: MICKY HOYLE. SELF-PUBLISHED IN COLLABORATION WITH COPPERSMITH. (R435 AT INAPAARMAN.COM) * PRICE CORRECT AT THE TIME OF GOING TO PRINT AND SUBJECT TO CHANGE WITHOUT NOTICE.