Orange Sponge Pudding – a delicious recipe with milk, unsalted butter, eggs, sugar, all-purpose, orange juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325u00b0F. In a small saucepan, combine milk and butter, and cook over medium heat until milk is scalded and butter is melted, about 5 minutes. Remove from heat.
2
Place egg yolks in a bowl. Gradually whisk in hot milk. Whisk in sugar, flour, orange peel and orange juice.
3
In a large clean bowl, whip egg whites and salt with an electric mixer until stiff, but not dry. Fold gently into the orange mixture. Spoon pudding into 8 (6 oz.) ramekins or custard cups. Arrange cups in a baking pan or roasting pan. Add enough hot tap water to come halfway up sides of cups.
4
Bake puddings until tops are golden, about 15 minutes. Let ramekins cool in water bath for 10 minutes, then remove and place on a rack to cool completely. Serve pudding at room temperature or chilled.
424
kcal
Calories
16
g
Fat
57
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 cups milk, 2 tablespoons unsalted butter, 3 large eggs, separated, 3/4 cup plus 2 Tbsp. sugar, and more.
Yes, Orange Sponge Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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