How to Make Blood Orange Pudding

For a grown-up take on pudding, use blood oranges as a flavoring.

If you are stuck in a dessert rut, a blood orange pudding could be the break from the Jello pudding cup or brownie blahs that you've been waiting for. Made from the intense almost raspberry-like sweetness of the blood orange, a baked blood orange pudding incorporates the zing of the blood orange into a egg-rich dessert with just a small amount of flour. Other takes on blood orange pudding use homemade soft pudding as the base and blood orange syrup as a topping, or candied blood oranges and blood orange caramel as the finish to a toffee pudding.

Things You'll Need

• 1/4 cup soft butter
• 1/2 cup superfine sugar
• Food processor
• 3 eggs
• 2 egg yolks
• Grated rind of 1 blood orange
• 3 tbsp of blood orange juice
• 1 1/3 cup light sour cream
• Bowl
• 6 tbsp sifted flour
• Rubber spatula
• 6 2/3 cup ovenproof ramekins or similar ovenproof molds
• 1 cup heavy cream whipped
• 2 tsp orange flower essence
• Blood orange slices

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.

2. Blend the sugar and butter in the food processor, until just incorporated.

3. Add the eggs and yolks individually, use the pulsing pulsing after each action on your food processor.

4. Add the blood orange rind and juice to the food processor and pulse to incorporate.

5. Add the sour cream and blend until smooth.

6. Transfer the mixture to a bowl and fold in the flour with a rubber spatula.

7. Pour into the greased ramekins and bake for about 25 minutes.

8. Let cool, then invert to release the puddings.

9. Serve with the orange flower-infused whipped cream and garnish with blood orange slices.

References

• Any Afternoon: Sticky Blood Orange Pudding
• "Sydney Morning Herald"; Blood Orange Puddings with Orange Blossom Cream; Lynne Mullins; September 2007
• Food 52: Pistachio and White Chocolate Pudding with Blood Orange