More recipes Recipe search

Tutti Frutti Pudding With Orange Foam Sauce

A community recipe by CustardCookie

Not tested or verified by Nigella.com

Print me

Introduction

This is a childhood recipe from my Dad's Mum, it's very special to our family, and evokes some lovely memories.

Ingredients

Serves: 4-6

For the Pudding

2 ounces pitted prunes
2 ounces dried apricots
2 ounces candied cherries
1 ounce angelica
4 ounces unsalted butter
1 orange (rind and juice of)
2 eggs
3 ounces self-rising flour
2 ounces fresh white breadcrumbs
3 golden syrup or light corn syrup
6 fresh apricots (halves, tinned - or prunes)

For the Orange Foam Sauce

1 ounce unsalted butter
1 orange (grated rind and juice of)
1 all-purpose flour
2 ounces superfine sugar
1 egg
lemon juice

Method

Tutti Frutti Pudding With Orange Foam Sauce is a community recipe submitted by CustardCookie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Finely chop the dried fruits and angelica thoroughly. Grease a 1.5pt pint pudding basin. Coat the bottom of the pudding basin with the golden syrup or light corn syrup and arrange the apricot halves in a circle over the syrup.

Cream together the butter and sugar until light and fluffy, then add the grated orange rind. Whisk the eggs gently together then beat them gradually into the butter mixture. Sift the flour, mix with breadcrumbs and lightly fold into the pudding mixture. Add the orange juice and the chopped dried fruit.

Spoon the pudding mixture over the apricots. Cover the bowl with a pleated, well greased foil (or double layer of greaseproof paper. Tie securely with string. Place the pudding basin in a steamer or in a pan with boiling water reaching two thirds up the sides of the basin. Steam for 1¾ - 2 hours or until the pudding has risen and is set.

While the pudding is steaming prepare the sauce: Cream the butter and grated orange rind and gradually beat in the flour mixed with sugar. Separate the egg and beat the yolk into the butter & flour mixture, add the orange juice (made up to 5floz with water), Don't worry if the mixture curdles at this stage, it will become smooth again as it cooks.

Cook the sauce in a small heavy based saucepan over a low heat, stirring constantly until the sauce thickens and the flour is cooked through. Add a little extra water if necessary to keep the sauce to a pouring consistency. Remove the pan from the heat and cover with a lid to keep warm.

Just before serving, beat the egg white until stiff and then fold it into the sauce and sharpen the sauce slightly with a little lemon juice. Un-mould the pudding on to a hot serving dish & serve the orange foam sauce separately.