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Yoghurt and orange-blossom puddings

These puddings are delicate and need to be handled gently when removing them from their moulds.

You'll need

180 gm softened butter, plus extra for greasing 180 gm caster sugar 2 eggs 1½ tbsp Greek-style yoghurt, plus extra to serve Finely grated rind of ½ lemon 100 gm self-raising flour, sieved Pinch of cardamom Few drops of orange-blossom water   Candied orange rind Thinly peeled rind of 3 oranges, cut into julienne, and juice from ½ orange 100 gm caster sugar


  • 01
  • For candied orange rind, blanch rind (10 seconds), drain and repeat, then set aside. Meanwhile, bring sugar and 40ml water to the boil in a small saucepan over medium heat, add rind, then cook over low heat until translucent (5-10 minutes). Add orange juice and set aside to cool.
  • 02
  • Preheat oven to 180C. Cream butter and sugar in an electric mixer until pale, add eggs, yoghurt and lemon rind and beat well. Fold through flour, then add cardamom and orange-blossom water. Divide among 6 buttered 250ml dariole moulds and bake until an inserted skewer withdraws clean (15-20 minutes). Serve warm with candied orange rind and yoghurt to taste.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Aug 2010

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