A warm South African desert with a zesty twist. This recipe serves 6 to 8 people comfortably.
Blood Orange Slices:
200g Brown sugar
125ml Water
125ml Blood orange juice
2 Blood oranges, sliced.
Pudding:
125ml Milk
30ml Butter
15ml Apple cider vinegar
3 Eggs
220g Brown sugar
15ml Smooth apricot jam
180g Flour
2,5ml Bicarbonate of soda
A pinch of salt
Sauce:
120g Butter
60g Caster sugar
125ml Blood orange juice
Finely grated zest of one blood orange
250ml Cream
125ml Brandy
For the blood orange slices:
* Put a small saucepan on medium heat and add the sugar, water and blood orange juice.
* Stir until the sugar is dissolved and allow to cook for 5 minutes.
* Add the blood orange slices and cook for another 20 minutes.
* Set aside.
For the pudding:
* Preheat the oven to 180℃ and spray 6-8 ramekins.
* Add the milk, butter and vinegar to a saucepan and heat until the butter has melted. Set aside.
* Add the eggs to the bowl of a stand mixer with the paddle attachment and turn it on medium speed.
* Add two tablespoons of sugar to the eggs at a time, with the engine running, until all of the sugar has been incorporated and the mixture looks fluffy.
* Add the jam and beat until incorporated.
* Sift the flour, bicarbonate of soda and salt into a mixing bowl. Add about one third of the flour mixture to the egg mixture, alternating with the milk, until the batter is combined.
* Scoop about 125ml of batter into each ramekin and bake for 25 minutes.
For the sauce:
* Add the butter, caster sugar, blood orange juice and zest to a saucepan and stir until the sugar is dissolved.
* Bring to a boil and cook for about 5 minutes until the sauce is a caramel colour.
* Pour the cream and brandy into the sauce while whisking continuously.
* Simmer for about 5 minutes until the sauce has thickened slightly.
* Remove the baked puddings from the oven, poke holes into it with a toothpick and spoon about 60ml of the sauce over each pudding.
* Place one or two slices of blood oranges on top of each pudding and bake for another 10 minutes.
Serve with custard or ice cream.
My Whisk and I 