Orange Pudding

Ingredients

• 3 tbsp liquid honey
• 2 oranges (unprocessed)
• 100 g Soft Butter
• 100 g sugar
• 2 Eggs
• 175 g flour
• 0.5 tsp Baking powder
• 2 tbsp candied ginger (jarred)
• 75 g sultanas
• 1 pudding mold (1 L capacity)
• oil (for the mold)
• 250 ml milk
• 250 ml Whipping Cream
• 1 Vanilla bean
• 5 egg yolks
• 100 g sugar

Instructions

1. 1.

   Brush the mold with oil, line the bottom with a circle of parchment paper and pour honey onto the paper.

2. 2.

   Finely dice ginger.

3. 3.

   Slice an orange into rounds and line the pudding mold with them.

4. 4.

   Grate the zest of the other orange finely, halve it and squeeze out the juice. Cream butter and sugar together. Add eggs, flour, baking powder, 2 tbsp orange juice, ginger and sultanas; mix well and pour into the mold. Seal the mold with foil. Place the mold in a suitable roasting pan and fill the pan about one‑third full with water. Bring the water to a boil on the stove, reduce heat and let it simmer gently for 1 ¾ hours.

5. 5.

   When ready to serve, run a sharp knife along the rim of the mold and pour out the pudding.

6. 6.

   Serve optionally with vanilla sauce.

7. 7.

   Whisk milk and cream with the vanilla bean and scraped flesh and bring to a boil; set aside. Beat egg yolks with sugar until creamy in a bowl. Stir the warm cream‑milk into the yolk mixture, return everything to the pot and whisk over low heat until it thickens into a sauce without boiling; let cool while dusting the surface lightly with sugar to prevent skin.

8. 8.