Alleys Restaurant and Bar Chef Adam Paenga has created a tasty (and very pretty) dessert guaranteed to bring a bit of warmth to this chilly winter weather.
The Warm Orange Pudding with vanilla bean ice cream is on the Alleys Restaurant and Bar menu and is quite the popular little dish with Currumbin RSL-goers.
If you’re keen to make this sweet treat for the fam, here’s what you do:
Warm Orange Pudding
- 1 1/4 cups of self-raising-flour sifted
- 1/2 cup of light brown sugar
- 2 teaspoons of vanilla extract
- finely grated zest of 2 oranges
- 1/2 cup of milk
- 1 egg
- 50 g of melted butter
- 1 1/2 cups of freshly squeezed orange juice
- 1/2 cup of boiling water
- 1/2 cup of caster sugar
- 2 teaspoons of cornflour
- Preheat the oven to 180 degrees Celsius and grease 6 individual ramekins with butter then dust with flour
- 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.