Orange and Golden Syrup Upside Down Puddings
Photography by Manja Wachsmuth.
Use this light sponge topping over a variety of fruit. Stone fruit can be used raw, but apples and pears are best lightly cooked before placing in the bases.
INGREDIENTS
2–3 oranges
6 tablespoons golden syrup
Batter
180 grams butter, very soft but not melted
¾ cup caster sugar
2 eggs
4 tablespoons plain yoghurt
⅔ cup self-raising flour
1 teaspoon ground nutmeg or cinnamon
1 teaspoon vanilla extract
finely grated zest 1 orange (see method)
To serve
½ cup sour cream
½ cup thick plain yoghurt
extra golden syrup
6 x 1 cup-capacity ovenproof ramekins
METHOD
Grease the ramekins and line the bases with a circle of baking paper.
Preheat the oven to 180ºC.
Oranges: Finely zest 1 orange for the batter. Set zest aside. Trim the ends off the oranges then cut down the sides with a sharp knife to remove the skin and all the white pith. Slice into 1 cm thick rounds.
Put 1 tablespoon of golden syrup on top of the baking paper in the base of each dish.
Top with the orange slices, cutting them to fit in one layer.
Batter: Place all the ingredients, including the orange zest, in a large bowl and use a hand beater to beat until the batter is smooth.
Spoon the batter evenly over the oranges and smooth the tops.
Place the ramekins on a flat baking tray and bake for 25–30 minutes until firm and golden.
To serve: As soon as the puddings come out of the oven, gently run a knife around the inside of the dishes and invert each one onto a plate. Remove the baking paper if necessary.
Whisk the sour cream and yoghurt together.
Serve the hot puddings with a spoonful of the cream and an extra drizzle of golden syrup.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!