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.
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Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.