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Peach and orange puddings with orange-blossom syrup

You'll need

  • 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

Method

  • 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.

This recipe is from the December 2009 issue of Australian Gourmet Traveller magazine.

At A Glance

  • Serves 6 people
  • 20 min preparation
  • 50 min cooking (plus cooling)
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At A Glance

  • Serves 6 people
  • 20 min preparation
  • 50 min cooking (plus cooling)

Drink Suggestion

Fresh young moscato.

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