• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

CooksInfo

  • Home
  • Encyclopaedia
  • Kitchenware
  • Recipes
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
Home » Orange Pudding with Sauce Recipe

Orange Pudding with Sauce Recipe

Image of a chef holding a hot bowl

Orange Pudding with Sauce Recipe

A gorgeous, drop-dead easy dessert made possible by the modern miracle of the microwave. You will only dirty two dishes in making this dessert, plus 1 spoon and whatever you zested the orange with.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Desserts and Sweets

Ingredients
  

  • 4 tablespoons Butter
  • ¾ cup Sugar
  • 1 ½ cup Flour
  • 2 teaspoons Baking Powder
  • ¾ cup Milk
  • Orange Zest
  • ¼ teaspoon Nutmeg
  • ¾ cup Light Brown Sugar
  • 2 cups Orange Juice

Instructions
 

  • In a bowl or microwave-safe dish or measuring jug, bring the orange juice just to the boil. Remove from the microwave, set aside.
  • Put the butter into what you are using as your pudding dish, and melt it in the microwave. Remove from the microwave, then stir in all the ingredients except the brown sugar and the heated orange juice.
  • Now sprinkle the brown sugar evenly over top, then pour the hot orange juice over it all, pouring slowly so that you don't churn everything up.
  • Return to microwave uncovered. Cook on high for about 12 minutes, or however long it takes in your microwave for the centre to be cooked.
  • Remove from microwave, let stand for 5 minutes, then serve with cream, whipped cream or ice cream.

Notes

Use as your pudding dish a microwave safe vessel to make the pudding in that can hold 2 ½ quarts (5 pints / 3 litres).
Instead of the flour and baking powder, you can use 1 ½ cup (7 oz / 200 g) of self-rising flour.
Use the zest of 1 orange.
Instead of nutmeg, you can use any ground spice you like.
You can use any kind of light brown sugar, including Demerara. But a dark or molasses sugar would be both too dark and too strong, probably.
Tried this recipe?Let us know how it was!
This page first published: Nov 10, 2004 · Updated: Jan 19, 2021.

This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2025· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.

Tagged With: British, Orange Juice, Oranges

Primary Sidebar

Hi, I'm Skylar! This is a fake profile talking about how I switched to a paleo diet and it helped my eczema and I grew 4". Trust me, I'm an online doctor.

More about me →

Popular

  • E.D. Smith Pumpkin Purée
    E.D. Smith recipe for pumpkin pie
  • Libby's Pumpkin Pie
    Libby’s recipe for pumpkin pie
  • Pie crust
    Pie Crust Recipe
  • Smokey Maple Pepper Glaze for Ham
    Smokey Maple Pepper Glaze for Ham

You can duplicate your homepage's trending recipes section in the sidebar to reinforce the internal linking.

We no longer recommend using a search bar, newsletter form or category drop-down menu in the sidebar. See the Modern Sidebar post for details.

If the block editor is not narrower than usual, simply save the page and refresh it.

Search

    Today is

  • Dunmow Flitch Trials
    The flitch of bacon.
  • Independence Day Argentina
    Crowd of people waving Argentine flags
  • Sugar Cookie Day
    Sugar cookie

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright enforced!
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Site

  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar

This web site generates income from affiliated links and ads at no cost to you to fund continued research · The text on this site is © Copyright.