300g caster sugar
90g butter, softened
1½ cups full cream milk
3 eggs
¼ cup lemon juice
¼ cup orange juice
1 pump NoMU Vanilla Paste
½ cup cake flour, sieved
1 tsp baking powder
2 tsp finely grated orange zest
Preheat the oven to 180°C. Lightly grease an ovenproof dish with a 1.5 liter capacity.
In a food processor, cream the butter and the sugar until creamy and pale. Add the milk, eggs, lemon juice, orange juice, vanilla paste, cake flour, baking powder and orange zest and mix until thoroughly
combined.
Pour the batter into the prepared dish and place in the oven for 50-60 minutes. The pudding is ready when the top is golden and the middle is slightly firm to the touch.
Serve while warm with creamy vanilla bean ice-cream, creme fraiche or double thick cream.
Serves: 6-8
Wine suggestions
Paul Cluver Weisser Riesling is also delicious with cheese, but with this warm
rich orangey pudding it works perfectly. Loads of dried apricot, spice and honey make this
delicious wine a perfect match.
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