A tangy pudding that will delight your taste buds. Even if you aren’t Irish.
2. sticks of Kerry Irish Gold butter, plus extra regular butter for greasing
4 tablespoons of raw sugar
3 Sunburst Navel Oranges, peeled, pith removed and segmented
1 orange, peeled, pith removed and thinly sliced
1 cup self-raising flour
1 teaspoon of baking powder
1 cup all-purpose flour and increase the baking powder to 2 teaspoon)
1 ½ cups superfine sugar
3 teaspoons of milk
1 cup heavy cream
Fresh seeds from 1 vanilla bean pod
Preheat the oven to 350 degrees Fahrenheit Grease an ovenproof dish or cake tin with a diameter of about 8 inches with a little regular butter.
Melt one stick of the Kelly Irish Gold butter in a saucepan over a low heat, add the raw sugar and cook until slightly caramelized. Then add the orange segments and cook over a medium heat for 6 to 8 minutes until the oranges begin to caramelized.
Arrange the orange slices in the bottom of your ovenproof dish and pour over the caramelized oranges and sauce.
Sift the flour and baking powder into a bowl. In a separate bowl, beat together the remaining butter and caster sugar until fluffy and light. It is important that the mixture is well beaten, so don’t rush at this stage. Add the eggs, one by one, with a little of the sifted flour. Fold the remaining flour into the batter and mix in the milk.
Spoon the mixture over the oranges and bake for 30 to 40 minutes until the sponge is golden.
Pour the cream into a bowl, add the vanilla seeds, then whip the cream. Serve the pudding hot or cold with the vanilla cream.
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