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Spiced Orange Treacle Sponge Puddings
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These individual puddings are cooked in the oven in a roasting tin filled with water, which gives the same results as steaming in a pan, but is much easier to manage. Using the whole of the orange, including the skin, gives the puddings a superb, zesty flavour.
Golden syrup slips easily off the spoon when the spoon is hot, so dip it in boiling water for a few seconds before using.
To make one large pudding, use a 1.5 litre basin. Place the golden syrup in the basin first and top with the orange slices, overlapping them slightly. Cook in a large pan of simmering water for 2-2¼ hours.
Typical values per serving:
This recipe was first published in Thu Jan 01 00:00:00 GMT 2004.