Orange Pudding Cakes With Marmalade Drizzle Recipe
Add a photo
1 of 1 Photo

Orange Pudding Cakes With Marmalade Drizzle

By: USA WEEKEND columnist Pam Anderson  
"For a light, elegant dessert, your guests will love Orange Pudding Cakes. Just measure the ingredients early in the day. As the roast rests, whip up the cakes; let them bake during dinner, and serve warm."

Rating: This weblink has been rated 5 times with an average star rating of 4.4 Read Reviews (4)

Rate/Review | 429 people have saved this

 

Servings  (Help)

Calculate

 

Original Recipe Yield 8 servings
 

Ingredients

  • 2 tablespoons very soft butter
  • 3/4 cup sugar, divided
  • 1 1/2 teaspoons finely grated orange zest
  • 1/4 cup juice from a large orange
  • 4 eggs, separated
  • 1/4 cup instant flour (Wondra)
  • 4 tablespoons fresh lemon juice, divided
  • 1 cup milk
  • 6 tablespoons orange marmalade
  • 2 tablespoons orange-flavored liqueur

Directions

  1. Spray eight 6-ounce ovenproof custard cups (such as Pyrex) with vegetable cooking spray. Set them in two 9-inch round or square baking pans. Bring 1 1/2 quarts of water to boil in a tea kettle. Heat oven to 325 degrees.
  2. Whisk butter, 1/2 cup sugar and zest until smooth. Whisk in egg yolks, then flour, until smooth. Next whisk in 1/4 cup orange juice and 2 Tbs. lemon juice, then the milk, to form a thin batter.
  3. In a separate bowl, beat egg whites with a hand mixer until foamy. Gradually add remaining 1/4 cup sugar, until the whites are stiff enough to hold a peak. Gently fold the whites into the batter until just smooth.
  4. Pour batter into each custard cup. Place pans on oven rack, then carefully pour hot water into each pan, being sure to avoid getting any water on the cakes. Bake until tops are golden brown and spring back to the touch, about 25 to 35 minutes. Remove pans from oven; let custard cups stand in the water until just warm. Place a dessert plate over each custard cup; invert cake onto plate. Mix marmalade, liqueur and remaining 2 Tbs. lemon juice. Spoon sauce over cakes.

Footnotes

  • Why do these Orange Pudding Cakes get a hot bath?
  • To cook them slowly and gently. When you put a container of food (here, the batter-filled custard cups) in a larger pan filled with hot water, it allows delicate things to cook without curdling or separating. The French call this hot-water bath a bain-marie (Mary's bath), allegedly after Moses' sister, Miriam, an alchemist.

  • This recipe was originally featured in the USA WEEKEND article A Simple Christmas Dinner on December 14, 2003.
  • Find the Perfect Recipe from Pam Anderson.
  • Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.
  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 220 | Total Fat: 6g | Cholesterol: 116mg

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 16, 2006 by IMVINTAGE 
Superb dessert! It's a cake, custard & souffle all rolled into one. But don't expect it to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2005 by XNAUTICALXSTARSXCHRISTIEX 
The most tastiest! Yum! Good for parties or just for fun! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 25, 2008 by CHANDYCOOKS 
A very light (as in not heavy) pudding. I have no idea what instant flour is, so I used normal... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2009 by ecritic 
Very flavorful, but too light. I wanted something more substantial. The drizzle, however, is... MORE

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?