Featuring orange, cinnamon and vanilla bean custard and topped with orange syrup and pistachios, this recipe will have you drooling.
Pre heat oven to 170C. Grease and line bottoms of 8 pudding moulds and place on a baking tray.
Place butter, sugar, zest, eggs, milk and flour in bowl of electric mixer and beat for 3 minutes.
Stir through chopped ginger and pistachio nuts. Divide evenly between pudding moulds. Cover loosely with a piece of foil and bake at 170C for approx 30 – 40 minutes or until firm to touch.
Combine all ingredients in a medium saucepan and simmer gently for approx 15-20 minutes allowing flavours to seep through. Pour into sauce jug removing zest, cardamom pods and reserving star anise.
Orange Segments - Cut top and bases off oranges with a sharp knife.
Orange, Cinnamon and Vanilla Bean custard:
Heat milk and cream in a saucepan. Combine rest of ingredients and gradually using a whisk add to warm milk mixture. Whisk continuously until mixture thickens. Pour into sauce jug and place a piece of cling wrap on top to prevent skin forming.
Turn puddings out of moulds. Pour about 1 tbls of syrup over each pudding. Arrange orange segments on top of puddings. Sprinkle with chopped pistachios and one star anise on each pudding. Allow guests to add their own amount of syrup and custard.
The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.
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