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🍽️ Moist Orange-Honey Pudding with Ginger

760 kcal · 30 min · 4 servings

Ingredients

• 3 tbsp liquid honey
• 2 oranges (organic/unwaxed)
• 100 g soft butter
• 100 g sugar
• 2 eggs
• 175 g flour
• 0.5 tsp baking powder
• 2 tbsp candied ginger (jar)
• 75 g sultanas
• 1 pudding mold (1 l capacity)
• oil (for the mold)
• 250 ml milk
• 250 ml whipping cream
• 1 vanilla pod
• 5 egg yolks
• 100 g sugar

Instructions

1. 1. Brush a pudding mold lightly with oil.
2. 2. Place a circle of baking paper on the bottom of the mold.
3. 3. Pour the honey onto the baking paper.
4. 4. Dice the ginger very finely.
5. 5. Slice one orange into thin slices.
6. 6. Line the pudding mold with the orange slices.
7. 7. Finely grate the zest of the second orange.
8. 8. Juice the second orange and set the juice aside.
9. 9. Mix butter and sugar in a bowl until smooth.
10. 10. Add the eggs, flour, baking powder, two tablespoons of orange juice, the ginger, and the sultanas to the butter-sugar mixture.
11. 11. Stir all ingredients well.
12. 12. Pour the batter into the prepared pudding mold.
13. 13. Seal the mold tightly with aluminum foil.
14. 14. Place the mold into a suitable roasting pan.
15. 15. Fill the roasting pan with water to about one-third of its height.
16. 16. Bring the water to a boil on the stove.
17. 17. Reduce the heat and let the water simmer gently.
18. 18. Bake the pudding in the water bath for one hour and forty minutes.
19. 19. Carefully run a sharp knife around the edge of the mold to loosen the pudding.
20. 20. Invert the pudding onto a serving plate.
21. 21. Heat the milk and cream together with the vanilla pod and the scraped seeds.
22. 22. Bring the milk mixture to a boil.
23. 23. Remove the vanilla pod and set the warm milk aside.
24. 24. Whisk the egg yolks with sugar in a bowl until creamy.
25. 25. Stir the warm milk mixture slowly into the egg yolk cream.
26. 26. Pour the mixture back into the pot.
27. 27. Heat the sauce over the lowest heat while stirring constantly.
28. 28. Thicken the sauce, but do not let it boil.
29. 29. Let the sauce cool down.
30. 30. Sprinkle a thin layer of sugar on the surface to prevent a skin from forming.
31. 31. Serve the pudding with the vanilla sauce as desired.

Nutrition per serving

• kcal: 760
• Protein: 12 g · Fett/Fat: 44 g · Carbs: 78 g