• Nicole Short

Orange curd layered soufflé pudding

This old-fashioned pudding cooks into a yummy light soufflé's sponge top, with a think zingy curd sauce underneath. It looks like a mess before you bake it, but it transforms into this impressive dessert. Bake in a heatproof glass dish to reveal the layers. I didn't have one this time!

Serves 6


1 cup orange juice

4 tablespoons Grand Marnier

4 tablespoons unsalted butter

3⁄4 cup granulated sugar

4 extra large eggs, seperated

7 tablespoons self rising flour

1⁄2 teaspoon baking powder

zest of one lemon

2⁄3 cup milk


Put juices in saucepan and reduce by half

Add the booze.

Butter soufflé glass dishes or you large glass bowl

Preheat oven to 200C.

Beat butter with sugar and maybe a little orange or lemon zest.

Beat egg yokes 1 at a time.

Sift flour and baking powder over wet mixture.


Slowly add milk and OJ.

beat 1/3 egg whites in to mixture and in another bowl beat till stiff

Fold in stiff egg whites with a metal spoon.

In a glass cooking dish pour in boiling water add dish with mixture into boiling water.

Bake for 15-20 min, if using ramekins otherwise 1 hour, 15 min for a whole pudding bowl..

It will be golden when finished.

let stand for 5 min

Serve as is!


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