Peach and orange puddings with orange-blossom syrup

AT A GLANCE

  • Serves 6 people

  • ½ orange, unpeeled, coarsely chopped
  • 3 eggs, separated
  • 100 gm raw caster sugar, plus extra for dusting
  • 110 ml milk
  • 20 gm butter, melted, plus extra for brushing
  • 10 ml Cointreau
  • 1 tsp orange-blossom water
  • 150 gm (1 cup) self-raising flour, sieved
  • 50 gm almond meal
  • 1¼ tsp baking powder
  • 1 tsp ground ginger
  • 200 gm glacé peaches, coarsely chopped, plus extra to serve (see note)
  • To serve: glacé clementine (optional, see note)
  • To serve: fresh peach wedges and thick natural yoghurt
  •  
  • Orange-blossom syrup
  • 250 gm caster sugar
  • 3 oranges, juice only
  • 3 tsp orange-blossom water, or to taste
01   Place orange in a saucepan of cold water, bring to the boil over medium-high heat and cook until orange is very tender (15-20 minutes). Drain well, process in a food processor until smooth, set aside.
02   Preheat oven to 180C. Whisk yolks and sugar in an electric mixer until thick and pale (2-3 minutes), then stir in milk, butter, puree, Cointreau and orange-blossom water. Stir in flour, almond meal, baking powder and ginger until smooth and combined.
03   Divide glacé peaches among the bases of six buttered and sugared 165ml-capacity metal moulds. Whisk eggwhite and a pinch of salt in a separate bowl until firm peaks form (3-4 minutes), then fold into batter. Spoon into prepared moulds, filling to 1cm below tops (there may be a little left over). Place in a roasting pan lined with a tea towel, fill pan with hot water to halfway up sides of moulds, cover whole pan with foil and bake until risen, golden and cooked through (35-40 minutes). Stand in pans for 5 minutes, then run a small knife around sides of moulds and invert onto a tray lined with baking paper.
04   Meanwhile, for orange-blossom syrup, combine sugar and 100ml water in a saucepan and stir over medium-high heat until sugar dissolves. Cook, brushing down sides of pan with a wet pastry brush to prevent sugar crystals forming, until light caramel (6-7 minutes), remove from heat and gradually add orange juice (be careful as mixture may spit). Return to heat, stir to combine, then simmer until syrupy (5-6 minutes). Remove from heat, stir in orange-blossom water and set aside.
05   Serve puddings warm or at room temperature, topped with extra glacé peach and clementine, drizzled with orange-blossom syrup, with fresh peach wedges and yoghurt.

Note Glacé peaches and clementines are available from David Jones food halls and select delicatessens.

Recipe:

EMMA KNOWLES, LISA FEATHERBY , ALICE STOREY

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

Drinking Suggestion:

FRESH YOUNG MOSCATO. , suggested by MAX ALLEN

FEATURED IN

Dec 2009

Dec 2009

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