How to Make Orange and Rosemary Puddings
A lovely pudding with a twist…
I am a huge fan of herbs in cooking and I see no reason why they cannot be incorporated into desserts and baking more than they are. There are the obvious ones which we know about such as mint, lavender and angelica etc but what about rosemary? Here’s a great pudding we serve in the restaurants, it makes a change from the usual suspects and the rosemary gives a subtle lift…..
Makes eight individual puddings:
185g Butter
275g Caster Sugar
4 Eggs
3/4 Cup of Natural Yoghurt
2tsp Fresh Orange Zest
225g Plain Flour
60g Ground Almonds
1/2tsp Bicarboate of Soda
1/2tsp Finely Chopped Rosemary Leaves
Cream the butter and sugar together in a bowl, add the eggs one at a time and mix well followed by the yoghurt and orange zest. Fold in the flour, almonds, bicarbonate and rosemary. Butter and sugar eight individual pudding molds, pour in mix three quater full and bake in a hot oven at approximately 160 degrees C for 25-30 minutes. Insert knife into the cente of the pudding, if it comes out clean then you’re done!
Remove from molds whilst still warm, cover with custard or a stock syrup infused with orange and more rosemary. We serve caramelised orange slices with it and a blob of vanilla ice cream….lush!!!
Orange and Rosemary Puddings
Miles,
This recipe intriques me. However, I do not have a set of moulds. Do you think I could use half the amount and use some kind of baking tin?
Anne
July 27, 2009 @ 8:02 pm
Miles,
What is it about your puddings that always sounds so delicious in any season…. soon as I get my new oven I’ll make some of these.
Cid
July 27, 2009 @ 8:12 pm
Anne,
Don’t see why not, you can but try!!
Miles
July 27, 2009 @ 11:15 pm
Cid,
You won’t regret it, just make sure you get plenty of nice sticky syrup on it…lovely jubbley!!
Miles
July 27, 2009 @ 11:16 pm
Lovely jubbley? Oh, I love that, but it probably needs a British accent to accompany it. Doubt it would sound the same with my western touch.
Miles, I’m really getting “into” herbs, thanks in part to you. I’m drying rosemary and dill right now because I have so much. The rosemary smells divine. You’re talking fresh rosemary in this recipe, right? I have some and think I’ll try a version of this, but use muffin tins as Anne suggested. Of course, I’ll have to mess with the flour substitutes, but it sounds worth the effort. Great idea.
I’ve been receiving a bunch (pound after pound) of fresh, organic cherries from my CSA delivery. I’ve doing doing much more baking than usual because I’m experimenting with adding cherries to so many things. I’ll keep the streak going and tinker with this recipe of yours. Thanks for the inspiration!
Melissa
July 31, 2009 @ 11:51 am
Oh Cid — I’m anxious to hear about the kitchen and see photos at some point. Will Miles be cooking for you when you’re out of power?
Melissa
July 31, 2009 @ 11:52 am
Melissa,
You’e right, it does need an English ‘twang’, we don’t all say “golly gosh, super”!!!!!
Yep, use fresh rosemary if you don’t mind, it is nicer. I’d be interested to know how your GF version turns out. There’s a blog post for ya!! Don’t worry, I’ll not charge
Miles
July 31, 2009 @ 4:19 pm
Melissa,
The kitchen looks like a bomb site… bits of plaster all over and wiring hanging down. I try not to get too stressed but ask me again in a month or two! As to Miles popping over with meals on wheels, I suspect he’d say he was far too busy or some other feeble excuse…. besides, I’m not letting any man up the drive without a boiler suit and goggles…. which has very little to do with kitchen construction specifically and more to do with making them feel useful, a man should be more than decorative don’t you think
Cid
July 31, 2009 @ 4:29 pm