![Caramelised Orange Upside Down Pudding](/on/demandware.static/-/Library-Sites-lc-sharedLibrary/default/dwc5737bfd/images/recipe/HD_PNG_LC_20200415_AU_RC_CI_r0000000000103_ENG.png)
Main INGREDIENTS
- Fruit
Ingredients
Method
Ingredients
- 4-5 small oranges
- 2 tablespoons brandy
- 55g butter
- 85g caster sugar
- 4 tablespoons water
- 175g softened butter
- 175g soft light brown sugar
- 3 Large Eggs
- Zest of 2 oranges
- 2 teaspoons vanilla extract
- 140g self-raising flour
- 1 teaspoon baking powder
- 55g ground almonds
- 2 tablespoons milk or cream
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Method
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1Oven: 180 °C / Fan 160°C / Gas Mark 4, pre-heated
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2Remove the zest from 2 of the oranges with a fine grade zester and reserve for later.
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3Using a small sharp knife peel the white pith from all the oranges. Slice the peeled orange across the segments into 1cm thick rounds, place them in a bowl and pour over the brandy and set to one side.
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4Heat the butter, sugar and water together in the casserole over a low heat. Once all the sugar has melted increase the heat a little to maintain a slow bubbling boil and cook the mixture until it reaches a toffee-brown colour. This process will take around 10 minutes in total. Move the pan away from the heat and add the marinating liquid from the sliced oranges. This will stop the cooking process. Take care as the caramel is very hot and may spit a little. Return the pan to the heat and stir for a minute or two until everything has amalgamated in a toffee-like sauce
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5Arrange the orange slices slightly overlapping in a spiral pattern on top of the toffee sauce.
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6Cream the softened butter with the sugar until light. Beat in the eggs, reserved orange zest and vanilla extract followed by the flour, baking powder, ground almonds and milk.
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7Spoon the mixture in small amounts on top of the oranges, starting around the outside of the dish and finishing in the centre. Smooth over the top with a spatula and bake for 35-40 minutes or until the centre springs back when depressed and a skewer pushed into the centre of the pudding comes away clean. If necessary, cover the pudding with a loose sheet of foil once it has become nicely brown.
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8To serve, allow the pudding to stand for 5 minutes before placing a deep plate or flat serving platter over the top of the casserole and inverting.
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9Serve warm with Chantilly cream, vanilla custard or ice cream
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10Cook's Notes
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11A gentle heat is best for cooking the toffee sauce as this will achieve an even colour and prevent burning.