INGREDIENTS
250ml castor sugar
2eggs
Zest of orange
1¼cups cake flour
5ml bicarb
Pinch of salt
30ml butter
15ml vinegar
125ml milk
FOR THE SOURCE:
250ml cream
125ml butter
125ml. Sugar
125 orange juice
Zest of 1 orange
Custard to serve
METHOD
Preheat oven to 190°C
Beat castor sugar and eggs until light and fluffy,then add the orange zest
Melt together the butter and milk then add the vinegar. Slowly beat beat into the egg mixture.
Sift dry ingredients into a separate bowl and fold the two mixture together.
Pour into Le Creuset Mini, filled about ½ to ¾ of the way to the top
Bake at 190°C for 20-30 minutes until the top is nicely browned.
To make the source, melt all the sauce ingredients together in a small Le Creuset Saucepan over a medium heat and pour over the pudding as soon it comes out of the oven.
If you don’t have a Le Creuset Mini Round Casserole, use baking pan (10cm)
Serve warm with custard