Sunday, June 5, 2011

Yogurt and Spiced Orange Puddings

I was home alone tonight and free to do anything I liked (that didn't involve needing a car) so I thought I would do some cooking.

I have a love of cookbooks and often pull a few out looking for some inspiration, although I rarely get time to cook the beautiful things I find. So, with a free night ahead, I flicked through a few books looking for something I had the ingredients for and that didn't look too fiddly or time consuming - as it was already kind of getting late.

I found these little puddings that seemed to fit the criteria and also looked fresh and yummy. I did change the recipe a little though, using less butter and sugar (brown instead of white) and a little more orange juice and spice.

First thinly peal an orange, julienne the rind and juice the orange. Blanch the rind and set aside.
In a small saucepan bring 100g caster sugar and 20ml of water to the boil. (I used some of the water used to blanch the rind). Add the rind and orange juice then cook over a low heat until the rind begins to become translucent - then set aside to cool.

Cream 130g brown sugar with 130g butter. Add 2 eggs, 2 Tbsp natural yogurt, and the zest of a lemon. Combine well before folding in 100g self-raising flour and some ground cardamom.

Divide among some small moulds (I used glass espresso cups with the handles removed) then bake at 180C until a skewer comes out clean; about 10 - 15 minutes depending on the size of your mould.

Gently turn out of mould and serve warm with candied orange rind and yogurt.

The puddings turned out well and I had a lovely evening cooking something new - which turned out to be surprisingly delicious!

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