Nici Wickes: Sticky Citrus Self-Saucing Pudding

This pudding is just the ticket in winter! I truly love the way it is both comforting and refreshing.  

Serves 4  

 

Ingredients 

70g butter, melted  

1 small-medium egg 

1/3 cup regular white sugar  

1 orange 

½ cup plain flour  

1 tsp baking powder 

2 heaped tbsps ground almonds 

1-2 tbsps milk, if needed 

 

Sauce  

1 ½ cups boiling water 

1/3 cup brown sugar, loosely packed 

1 tablespoon butter  

Juice from remaining ½ orange 

1 tsp cornflour  

  

Method 

Preheat oven to180 C. Grease a small ovenproof dish. 

In a bowl, whisk egg with sugar. Add in the melted butter & whisk. Blitz half the orange —skin and all— until it’s pulped then stir this in. Add in flour, baking powder and almonds. Stir until combined. Add in 1-2 tbsp milk if it’s too stiff. Scrape batter into the greased dish.  In the batter bowl (scraped clean) mix the boiling water, brown sugar, butter, cornflour and juice from the remaining half orange. Gently pour this over the batter. Bake for 40 mins, or until cake bit is cooked through.  

Serve with ice cream or whipped cream.  

 

Make it your own 

Use any citrus – mandarin, lemon, tangerine 

For very pithy fruit, use the skin and flesh of the orange but not all the pith – too bitter 

 

LISTEN ABOVE 

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Episode Transcript

Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack Team podcast
from News Talk SEDB.

Speaker 2 (00:12):
After ten o'clock on News Talks THEREB, we're going to
take a closer look at the Galaxy Ring. It sounds
like a bit of a woo woo kind of thing,
but it's one of these health trackers, and they reckon
that this is the one that's really cracked health tracking
because you know, when you had the first kind of
fitbits and stuff that were measuring your heart rate, and
you had the ones that measure your sleep and all
that kind of thing, that some of the data recording

(00:34):
has been a little bit effie at best, but they
reckon that the Galaxy Ring has absolutely cracked it. It's
been announced by Samsung this week, So we're going to
talk to our texpert about what the Galaxy Ring does
and what it might mean for your health. I'm just
not convinced it for me. I don't I know. If
I've had a bad sleep, I don't need my It's
basically every single night, I don't need my ring to

(00:57):
tell me that I'm having a bad sleep. Also, how
many rings should men be wearing? Yeah, anyway, it's another conversation.
We'll talk about that after ten o'clock this morning. Right now,
it's fourteen to ten and our cook, Nicky Works is
here with us skeled and Nikki yes.

Speaker 3 (01:11):
More than a jack. I'm the same with all those
fit things that have shift. I wave my hand around
a lot, so anything on my wrist just thinks I've
done lots of steps for the.

Speaker 2 (01:21):
Oh that's got there's quite good as long as if
it's making errors and it's and it's rounding you up
rather than rounding you down, that's a good thing, right right, Yeah, Yeah,
I love it. Yeah, this morning got a delicious sounding
perfect if you have taken lots of steps just to
make sure that you're carved up.

Speaker 3 (01:38):
Look, I just love this putting and I'm grinning a
mile wide because I just love sharing it with you.
It is, as your lovely producer Libby just said, there's
something about warming citrus that just makes it fragrant and amazing,
and so I love that. This pudding is like a
real comfort dish. But it's also got that sort of
refreshingness that I think citrus brings to any cake or

(02:00):
sweet treat, you know. So it's a sticky citrus. Self
sourcing pudding and super easy to make. I just make
it in one bowl. This is about enough for four people.
What I'm about to tell you, however, I did eat
about half of it last night.

Speaker 2 (02:14):
Yeah four people.

Speaker 3 (02:17):
Yeah, you're fighting for the last bites, all right. So look,
bang your raven one hundred and eighty degrees cels yes,
and grease. A I want to say small ovenproof dish,
but I guess it's enough to feed fourth So just
have to think about that. It might be sort of
fifteen centimeters round or equivalent in an oval. Those old
ceramic dishes are great. Take a bowl and whisk into
that one egg, small to medium egg doesn't really matter.

(02:40):
And a third of a cup of regular sugar. Recently
I've discovered I've rediscovered just regular white sugar, not not
caster sugar, just white sugar. White sugar is about a
third of the price of caster sugar. So there you go.
Does exactly the same thing. So thood of a cup
of regular white sugar, add in some butter that you've melted,
seventy grams of butter. This gives it that beautiful kind

(03:03):
of soft texture to the cake. Bit and whisk that
together and then in a food processor you want to
take half a large kind of orange. Now we're going
to blitz that skin and all. But what I would
say is if it's a if you cut the orange
in half and it is particularly pithy, then maybe scrape
off some of the skin just with a knife, and
then take and then take and remove some of that

(03:24):
piff and then just use the flesh and the skin,
if you know what I mean. It doesn't really matter.
It's just that the pith is nice, but it can
be a bit bitter if you've got too much in there.
And every orange is different. So do that into a
pulp and then add add in the flour you want
to make, sorry, you want to add in the flour,
baking powder, and almonds into the orange. Steer that until
it's combined, and then add that into your sugar and

(03:47):
egg mix and butter and just sort of stir that
around until it's combined. Oh, I've got a teaspoon of
baking powder in there, half a cup of flour. I
didn't give you those, and two heap tablespoons of ground almonds. Again,
it gives that lovely soft texture. If your batter is
just a little bit too stiff, add one to two
tablespoons of milk, and then scrape that battery to your
greased oven dish. And then what we're going to do

(04:09):
is like that old self saucing pudding. We're going to
mix back in the batter bowl. I just use not
to make any more dishes. One and a half cups
of boiling water. I juice the remaining half of the orange.
I've got a third of a cup of brown sugar,
just kind of loosely packed, and a teaspoon rather of
cornflour that just helps it thinking just a little bit.
So mix all of that together and then gently pour

(04:31):
that if you like, if you're going to be really technical,
over the back of a spoon, over onto the batter.
If you just pour it over the batter, it will
make a little divot in it, which is not ideal.
I wanted to sit on top of that batter, bake
it for about thirty five forty minutes, or until this
sort of cake but is cooked through. You'll have this beautiful,
sticky kind of sauce around it. Let it settle just
ever so briefly after you've taken it out of the

(04:53):
out of the oven, and serve it with our favorites
jack ice cream, whipped cream, yogurt or all three, maybe
even custard, actually I did. Yeah, and it's divine. It's
so delicious. Who's any citrus for this you could use?
I've sometimes used orange and lemon, but mandarin had worked too,
Tangerine it'd work, So just go.

Speaker 1 (05:15):
That's interesting.

Speaker 2 (05:16):
You cook with a mandarin. You can cook with a mandarin.

Speaker 3 (05:20):
Mandarin is such a beautiful flavor. It's really hard to
get the piff off of mandarins, I've got to tell you. Yeah,
and it's quite strong, so you know, it's just a
whole different flavor. It's beautiful. Yeah, So this is great.
It's just the dish we need. Imagine imagine watching the
rugby and tucking into a little bowl of this too.

Speaker 2 (05:37):
Well, I'm thinking I'm not going to have to imagine nikky,
is what I'm thinking.

Speaker 3 (05:41):
I'm thinking that's true.

Speaker 2 (05:42):
Yeah, it's really good. Yeah, fantastic. All right, Well, make
sure of course that that is upunavailable on the news talks.
He'd be website. None of the ingredients there are too complicated.
In the fact, that feels like the kind of recipe
maybe with the exception of the ground almonds if you
don't have enough almond meal at home. We've definitely got
almond meal at home because, as we all know, if
you want to cake this nice and moist, you got
to cook it with almond meal that you can cook it.

(06:04):
You can cook it at home without having to go
to the supermarket to but yeah, we'll make sure that
is available very shortly. Right now, it is eight minutes
to ten. Give a Jack Tame. It's Saturday Morning and
this is Newstalks Z'B.

Speaker 1 (06:16):
For more from Saturday Morning with Jack Tame, listen live
to Newstalks EDB from nine am Saturday, or follow the
podcast on iHeartRadio