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Orange curd layer pudding - 3/10/12

Orange curd layer pudding is an old fashion pudding.  The Orange curd layer pudding is close to a delicious soufflé sponge on top and with a thick zingy curd sauce underneath.  When you are preparing the curd batter, it is very runny and slightly lumpy but don't worry about it, once you bake it the end result will be fantastic!

Bake it in a heatproof glass dish/container to reveal the appealing layers.  I used a cappuccino glass and they look wonderful.  You can also add a splash of Grand Marnier or Cointreau just before serving the dessert!

So many people asked me what is this dessert?   It is a cake, it is a custard, what it is?

This dessert is an English old fashion pudding and I am sure not a lot of people are familiar with English dessert unless you are from the U.K.



Here you can see the appealing layers of the orange curd pudding!

As you spoon it out, make sure to get your spoon all the way down to the bottom to include some of the soft curd layer.


Close look at the Orange curd layer pudding.


Preparation work..

For the custard-Serve 6

1 1/4 cups of fresh orange juice

Grated zest and juice of 1 lemon

3 tablespoons Grand Marnier or Cointreau (optional)

60 gr butter softened, plus extra to grease dish

100 g caster sugar

4 large eggs, separated

60 g self raising flour

1/2 teaspoon baking powder

2/3 cup of milk

Powdered sugar for dusting (optional)

Note: you can use a large soufflé dish or 6 small soufflé dish.  If you using large dish bake for 1 hour.

Put the orange and lemon juices in a saucepan.  Bring to a boil and let it reduced by just over half.  Set aside to cool and then stir in the liquor (Grand Marnier) if using.

In a mixing bowl, beat the butter with the sugar and lemon zest until soft and creamy.

Beat the egg yolks, one at a time until well combined.

Add the flour, baking powder over the butter/egg/sugar mixture.

Beat until well combined.

slowly add the orange juice to the mixture.  Stir to blend.

Don't worry if the mixture looks curdled or lumpy at this stage.  Set aside.

In a separate bowl beat the egg whites until they form soft peaks. 

Mix 1/3 of the whisked egg whites into the runny cake mixture.

Carefully fold the remaining egg whites by making an eight figure motion into the mixture.

Pour the mixture inside the buttered molds.

Preheat your oven at 350 degrees.

Put your mold inside a large roasting pan and pour hot water in the roasting pan to create a bain marie and place it in the oven for about 30 to 45 minutes depending on the size of your molds.

Reduce the oven temperature slightly towards the end of cooking if the top appears to be browning too quickly

Freshly out of the oven.

Remove the dish from the bain marie an leave to stand for 10 minutes or a little longer. 

You can dust the top with powered sugar or you can serve it as is.

Filed as: Cake/cookies

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