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Fresh Orange Sponge Recipe
|Golden syrup/Light corn syrup||2 Tablespoon|
|Golden corn syrup/Light corn syrup||2 Tablespoon|
|Butter/Margarine||1⁄4 Pound (1 stick)|
|Sugar||1⁄2 Cup (8 tbs)|
|Flour||3⁄4 Cup (12 tbs)|
|Baking powder||2 Teaspoon|
|Warm water||2 Tablespoon|
Serving size: Complete recipe
Calories 2075 Calories from Fat 1022
% Daily Value*
Total Fat 116 g177.7%
Saturated Fat 65.2 g326.2%
Trans Fat 0.4 g
Cholesterol 1089.8 mg363.3%
Sodium 1271.4 mg53%
Total Carbohydrates 232 g77.4%
Dietary Fiber 6.4 g25.5%
Sugars 134.7 g
Protein 38 g75.5%
Vitamin A 83.3% Vitamin C 119.2%
Calcium 96.7% Iron 52.4%
*Based on a 2000 Calorie diet
Prepare a steamer saucepan and a greased 4 cup pudding basin.
With a fine grater remove rind from the orange, avoiding the pith, then peel off all pith.
Cut the orange into slices, on a plate so as to catch the juice.
Spoon the syrup into the bottom of the basin and arrange orange slices on it.
Cream the butter and sugar until light and fluffy together with the grated rind.
Beat the eggs with a fork and add, a tablespoonful at a time, beating well between each addition.
Should the mixture start to curdle, add a spoonful or two of the flour each time egg is added.
Sift the flour and baking powder together and fold quickly and lightly into the mixture.
Add the orange juice and mix in a tablespoonful or so of warm water to produce a soft dropping consistency (it should fall off the wooden spoon by the time you count five).
Spoon the mixture into the basin on top of the orange slices.
Cover with greased foil and put into a steamer.
Cover and cook for 1 1/2 hours or so until the pudding is set.
To test, remove foil and insert a skewer; it should come out clean.
Remove pudding from pan and allow to shrink slightly before turning out onto a warm platter.
Serve with Orange Foam Sauce or orange-flavored custard sauce.