Recipe 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."
Watch video tips and tricks
very soft butter
1 1/2 teaspoons
finely grated orange zest
juice from a large orange
instant flour (Wondra)
fresh lemon juice, divided
Superb dessert! It's a cake, custard & souffle all rolled into one. But don't expect it to look anything like the picture. I think the pic got posted to the wrong recipe....there is no chocolate in this recipe. Although, now that I think about it, chocolate sauce would be nice on top instead of the orange marmalade sauce. Not that the orange marmalade sauce wasn't terrific, it was...just that chocolate & oranges go together so well. ;o) I cut the recipe in half & cooked it in two larger ramekins for 38 minutes, allowed them to cool a bit in the water bath, then turned them out onto antique china plates. Don't be too generous w/ the sauce...a little goes a long way. Thanks again Pam!
Very flavorful, but too light. I wanted something more substantial. The drizzle, however, is great. My husband thought he would like it on ice cream.
A very light (as in not heavy) pudding. I have no idea what instant flour is, so I used normal all-purpose flour with 1/2 tsp of baking powder. The batter is very liquidy, but not to worry, after you add the beaten egg whites, and cooks, it stiffens up nicely. The flavour is really mild. I didn't have any orange liqueur on hand and I was just trying out this recipe for a dinner we are having this sunday for some elderly people who wouldn't want anything too heavy, so I didn't make the sauce. The sauce (and I think an orange sauce, to bring out the flavour) is a must.And if you are looking for a mild flavoured, not too heavy dessert, this fits the bill. By the way, the photograph is definteily not of this pudding. There is no base and the pudding has more of soft spongy look as compared to the smooth, cheesecake texure.
Edit : Made it for the party. Half through the cooking I found that I was out of lime juice, so I doubled the orange juice and reduced the quanity of milk by 1/4 cup (so as to keep the amount of liquid same). It turned out just fine - with more of an orange taste (earlier it was an orange - lemon citrusy taste)
The most tastiest! Yum! Good for parties or just for fun!
this cake is DELICIOUS however you will have to do some changes to the recepie since as in the picture there is a chocolate crust on the bottom,and the recepie doesnt say that,simply add crushed chocolate waffer cookies with melted butter!!!Awsome Cake one of me and my familys favorites!!
I did this recipe all wrong but it turned out fine. First of all, make sure your eggs are at room temperature! I realized too late, and my whites just wouldn't turn into peaks, but I folded them in anyway. As well, instead of lemon juice I added more orange juice, and instead of "instant flour" I followed Chandycooks' advice and added 1/2 tsp baking powder to all-purpose flour. Then, since I didn't have ramekins, I baked the whole thing in a store-bought chocolate pie crust so it would end up looking at least a little like the (very misleading) picture. Mmm, chocolate + orange = delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Orange Pudding Cakes With Marmalade Drizzle
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 54
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make mini pudding cakes with luscious dark chocolate.
See how to make simple, saucy, somewhat sexy duck a l’Orange.
This tart, sweet relish needs no cooking, and the liqueur packs a subtle punch.