Orange Tangerine Pudding Recipes

ORANGE SELF SAUCING PUDDING

Steps:

• Preheat the oven to 180 degrees Celsius (355 Fahrenheit) and grease 6 individual ramekins with butter or 1 large casserole dish.
• Sift the flour into a large bowl and add the brown sugar, orange zest and stir to combine.
• In a jug combine the milk, egg and melted butter and mix to combine. Add to the flour mixture and stir until combined before dividing between the ramekins.
• To make the sauce, combine the caster sugar and cornflour and sprinkle on top of the puddings. Combine the orange juice and boiling water and gently pour over the top of the puddings before placing in the oven. Bake for 20 to 25 minutes, or until the pudding is golden.
• Serve with whipped cream or vanilla bean ice cream.

ORANGE TANGERINE PUDDING

Steps:

• Whisk together cornstarch, 1/2 cup sugar, and a pinch of salt in a 11/2-quart heavy saucepan, then whisk in juice until smooth. Bring to a boil over moderate heat, whisking constantly, then boil, whisking constantly, until thickened, 2 to 3 minutes. Remove from heat and whisk in butter and zest, then transfer pudding to a metal bowl. Set bowl into a larger bowl of ice and cold water and stir frequently until cold, about 10 minutes. Spoon into glasses on a baking sheet and chill, covered, 10 minutes.
• Beat cream with remaining 2 teaspoons sugar until it holds soft peaks. Serve puddings topped with cream.

TANGERINE CAKE WITH CITRUS GLAZE

Steps:

• Preheat oven to 350 degrees. Make cake: Butter and flour a 12-cup Bundt cake pan. In a medium bowl, whisk together flour, baking soda, and salt.
• In a large bowl, using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in tangerine zest and juice and liqueur. With mixer on low, add flour mixture in three additions, alternating with two additions yogurt, and beat to combine; beat in vanilla. Transfer batter to pan, smooth top, and firmly tap pan on a flat surface to remove air bubbles.
• Bake until a toothpick inserted in center of cake comes out clean, 55 to 60 minutes. Let cool in pan on a wire rack, 30 minutes. Invert cake onto rack set in a rimmed baking sheet and let cool completely. (With a serrated knife, trim cake to sit flat, if necessary.)
• Make glaze: Whisk together confectioners' sugar and tangerine juice until smooth. Spoon glaze evenly over cake and let set 1 hour.

ORANGE PUDDING

Steps:

• Bring the orange or tangerine juice to the boil with the sugar. Dissolve the cornstarch in 1 cup water and pour it into the simmering juice, stirring vigorously. Continue to stir, in one direction only, until the mixture thickens, then cook over a low heat for about 15 minutes.
• Peel the oranges, taking care to remove all the white pith. Cut each orange into thick slices and each slice into 4 pieces. Remove the pips.
• Let the orange mixture cool and pour into a glass serving bowl. Stir in the pieces of orange, cover with plastic wrap, and chill in the refrigerator for a few hours.
• Sprinkle the pomegranate seeds over the pudding and serve with whipped cream.

ORANGE PUDDING

Steps:

• Wash the Orange in cold water and wipe dry.
• Grate the outer yellow rind of the Orange on the finest grid of the grater.Remove the grated grind from the grater with a fork. You should have about 5ml of yellow grind, it will look like an oily pulp.
• Cut the orange in half with a vegetable knife and squeeze juice with a citrus juicer.Pour the juice into a measuring jug. Add more orange juice until you have 500ml.
• Measure out 60ml cold water into a tea cup. Sprinkle the gelatine powder on the cold water so that all of it gets wet, leave for 5 minutes until it thickens.
• Pour the 60ml boling water on the gelatine and stir with a teaspoon. It will become clear when the gelatine has dissolved.
• Separate the eggs carfully. Drop the egg whites into the small mixing bowl and the yolks in a large mixing bowl.
• Whisk the egg yolks with an electric hand mixer . Whisk the sugar in 1 tablespoon at a time . The mixture will become creamy and light.
• Add the orange rind and orange juice ( this was in step 3 ) Stir with the tablespoon. Add the gelatine and stir until well mixed.
• **Leave the mixture in the fridge until partly set. ( Put a spoon through the pudding to make sure that it has partly set)**.
• Wash the whisk and dry it throughlty. Whisk the egg whites until a stiff white foam clings to the whisk. *** DO NOT WHISK ANY LONGER *** Whisk the partly set pudding with the same whisk ( you don't have to wash the whisk ;D ).
• Fold the stiff egg whites carefully into the thick orange pudding using a table spoon. DO NOT STIR .
• Pour the orange dessert into pudding bowls and allow it to set properly in the fridge . ***** serve it with cream or custard *****.

STICKY TOFFEE PUDDING WITH BLOOD ORANGE, TANGERINE, AND WHIPPED CRèME FRAîCHE

Steps:

• Place the dates and baking soda in a bowl, and pour 1 cup boiling water over them. Let them sit for 1 hour, and then strain the dates (reserve the water). Purée them in a food processor, pour the liquid in, and pulse to combine.
• Preheat the oven to 350°F.
• Prepare a 9-inch springform pan by spreading butter on the inside surfaces, lining the bottom with parchment paper, and buttering the parchment.
• Sift the flour and baking powder together. Stir in the salt.
• In a stand mixer fitted with the paddle attachment, cream the butter and sugars at medium-high speed for 4 to 5 minutes, until light and fluffy. Add the eggs, and beat until fluffy again. Add the date purée and the flour mixture, alternating, to the butter mixture, and combine well.
• Pour the batter into the prepared pan. Bake for 35 minutes, until the pudding is dark brown. Immediately after removing the pudding from the oven, pour 1/2 cup of toffee sauce over the top. Let the pudding rest for 15 minutes before serving.
• While the pudding is baking, cut the stem and blossom ends from the blood oranges. Place the oranges cut-side down on a cutting board. Following the contour of the fruit with your knife, remove the peel and cottony white pith, working from top to bottom, and rotating the fruit as you go. Slice each orange into 8 to 10 pinwheels.
• Peel the tangerines, separate them into segments, and remove all the white veins, or pith. Slice the kumquats into pinwheels. Chill the fruit until you are ready to serve.
• Using a stand mixer fitted with the whisk attachment (or by hand), whip the cream and crème fraîche together to soft peaks.
• Slice six pieces of warm pudding (the pudding serves twelve) and place them on six dessert plates. Spoon the rest of the warm toffee sauce over the slices. On each plate, dollop a heaping tablespoon of the whipped crème fraîche next to each piece and arrange the citrus evenly over and around the pudding. Scatter the kumquats in a beautiful natural style.

PANETTONE BREAD PUDDING WITH SPICED ORANGE SAUCE

Steps:

• Arrange the panettone bread cubes to fit compactly into a buttered 2 quart casserole dish. Do not compress too tightly; set aside any leftover bread cubes.
• Whisk together 3 eggs and 1/2 cup sugar until the sugar is dissolved and the mixture becomes light yellow in color. Pour in the cream, vanilla, and 1 tablespoon orange liqueur; whisk to combine. Stir in 1 pinch salt, 1/8 teaspoon nutmeg, lemon zest, and orange zest. Pour this mixture over the panettone cubes in the casserole dish. Cover and refrigerate for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove the bread from the refrigerator, uncover, and dot the top of the bread pudding with 2 1/2 tablespoons butter, and sprinkle with 2 tablespoons of white sugar.
• Set casserole dish into a shallow pan that is 2 to 3 inches larger in diameter than the casserole dish. Set these pans onto the center rack of the preheated oven. Pour hot water into the outside pan, until it reaches a depth of 1 inch around the casserole dish, creating a water bath.
• Bake the pudding in the water bath until it is fully set and a knife inserted into the center of the pudding comes out clean, 1 to 1 1/4 hours. The water bath will help the pudding to cook evenly and maintain a light texture. Carefully remove the pudding from the water bath and cool for at least 15 minutes before serving.
• Just before serving, make the sauce by melting 1/2 cup butter in a saucepan over low heat. Stir in 1 cup sugar, 1/4 cup orange liqueur, 3 tablespoons water, 1/8 teaspoon nutmeg, and 1/8 teaspoon salt. Stir and heat over medium heat until the sugar is fully dissolved and the liquid is heated through. Remove from heat.
• In a small mixing bowl, whisk 1 egg until well beaten. While whisking the egg, slowly pour 2 tablespoons of the hot mixture into the bowl with the egg. Then, while whisking mixture vigorously, slowly pour the warmed egg mixture back into the sauce.
• Place the saucepan back over low heat, gently stirring the sauce and raising the temperature slowly to medium. Continue to stir until the sauce almost reaches a simmer, reducing the heat as necessary if the mixture threatens to boil. Continue stirring until the sauce thickens, 1 to 2 minutes. Spoon over the bread pudding and serve immediately.

MANDARIN-IN-THE-MIDDLE CHRISTMAS PUD

Steps:

• First, prepare the fruit. In a large mixing bowl, combine the dried fruit, cherries, almonds and apple with the alcohol and the orange juice and zest. Cover with cling film and leave for at least a few hours, or overnight if you can.
• Next, prepare the mandarin. Put it in a pan, cover with cold water, then cover the surface with a scrunched-up piece of baking parchment. Bring to the boil and cook for 30 mins or until completely tender when poked with a cocktail stick. Remove the mandarin from the water, keeping 300ml of the cooking liquid in the pan. Set aside the mandarin.
• Add the sugar to the cooking liquid in the pan and heat gently to dissolve. Poke several holes in the mandarin, then add to the syrup along with the liqueur. Cover with the parchment again and simmer for 45 mins, turning the mandarin halfway through. By the end of cooking it will be a little translucent and have a dark orange colour. Leave to cool in the syrup (overnight is fine).
• To make the pudding, grease a 1.5-litre pudding basin, then scatter over the 2 tbsp sugar. In a large bowl, combine the dry ingredients and a pinch of salt. Coarsely grate the butter, and fold into the fruit with the dry ingredients, followed by the eggs.
• Fill the basin one-third full with the fruit mix, then nestle the mandarin into it. Pack the rest of the mix around and on top of the mandarin and smooth over. (If you're not using the mandarin, just press it all in as you'll have more room).
• Tear off a sheet of foil and a sheet of baking parchment, both about 30cm long. Butter the baking parchment and use to cover the foil. Fold a 3cm pleat in the middle of the sheets, then put over the pudding, buttered baking parchment-side down. Tie with string under the lip of the basin, making a handle as you go. Trim the parchment and foil to about 5cm, then tuck the foil around the parchment to seal.
• To cook the pudding, sit it on a heatproof saucer in a very large saucepan, and pour in just-boiled water to come halfway up the side of the basin. Cover and steam for 6 hrs, topping up the water occasionally. Alternatively, place in a slow cooker, pour hot water halfway up the side of the basin and cook on High for 8 1/2 hrs. Leave the pudding to cool, and leave in a cool, dark place to mature. To reheat, steam in a pan for 1 hr or remove the foil and parchment, cover with cling film and microwave on Medium for 10 mins. Cut the pudding with a sharp serrated knife, so that the mandarin stays in place and everyone gets a piece. Serve with cream or brandy butter.