These delightful little puddings were made by my wonderful husband Dean. He insisted on doing dinner last weekend and after delicious chicken satay burgers, he produced these from the kitchen. They were delicious! He found the recipe at www.taste.com.au and they were perfect served with a scoop of vanilla ice cream. I've copied the recipe exactly as it was but included Dean's changes down the bottom. Pass on this recipe to your husband - he might just surprise you!
1 cup self-raising flour, sifted
1/3 cup caster sugar
1 orange, rind finely grated
60g butter, melted, at room temperature
1/2 cup freshly squeezed orange juice
2/3 cup caster sugar
1 1/4 cups freshly squeezed orange juice
Lightly grease an 8cm deep, 6-cup capacity, heatproof, microwave-safe dish.
Combine flour, sugar and orange rind in a bowl. Whisk together butter, juice and egg. Stir into flour mixture until well combined. Spoon into prepared dish. Smooth surface.
Make sauce: Place sugar and orange juice into a heatproof, microwave-safe bowl or jug. Cook on MEDIUM (50%) power for 3 minutes, stirring every minute, or until sugar dissolves. Cook on HIGH (100%) power for 1 to 2 minutes or until sauce comes to the boil. Pour hot sauce over the back of a large metal spoon to evenly cover pudding.
Place pudding onto a microwave-safe rack or upturned dinner plate. Cook, uncovered, on MEDIUM (50%) power for 8 to 9 minutes or until a skewer inserted around edges comes out clean but centre is still a little sticky. Cover tightly with foil. Stand for 5 minutes or until centre is no longer sticky. Serve with ice-cream.
He only made 1/2 quantity of the sauce. He divided the mixture into a greased friand pan, to make individual puddings. He baked it in the oven, rather than microwave - for about 20 minutes at 180 degrees.