Upside down orange pudding

  • We earn a commission for products purchased through some links in this article.
  • If you find puddings a bit heavy, you’ll love this light upside down orange pudding. And it’s easy to make too.

    Serves: 8
    Prep time: 15 mins
    Cooking time: 35-40 mins

    4tbsp golden syrup 2 blush oranges
    1-2 rounds of stem ginger 125g (4oz) butter, softened 125g (4oz) caster sugar
    2 medium eggs 125g (4oz) self-raising flour
    19-20cm (71/2-8in) sandwich tin, buttered
    Custard or cream, to serve

    1 Set the oven to 180ºC (360F / gas mark 4).
    2. Spoon the golden syrup into the tin and spread it round to cover the whole base.
    3. Grate zest from 1 orange and set aside to add to the pudding mixture later.
    4. Cut the peel off both oranges and slice them thinly. Arrange the slices, slightly overlapping, if you like, on the syrup in the tin. Fill in any gaps with slivers of stem ginger.
    5. Cream the butter and sugar until light and fluffy, add the eggs, one at time, with a little flour, then fold in the rest of the flour, along with 1tbsp warm water and the orange zest.
    6. Spread the mixture evenly over the oranges. Bake for 35-40 mins until just firm and golden. Leave in the tin for a few mins, then turn out and serve hot or cold with custard or cream. Not suitable for freezing.

    Per serving: 290 calories; 15g fat

    Feature: Kate Moseley. Photos: Chris Alack. Props stylist: Sue Radcliffe

    Where to next?
    Orange and almond torte
    Treacle sponge and custard
    Clementine crepes

    Where to next?
    Find other Woman’s Weekly recipes
    Weight watching? Try these low-fat desserts

    There are more unmissable recipes in this week’s Woman’s Weekly, on sale every Wednesday, only 80p! Subscribe today to Woman’s Weekly and get 20% off!

    Send us your recipes and we’ll publish the best!
    Save money on food with our coupons. Simply cut them out and take them to the shops with you.