Cabinet pudding with oranges and syrup

COOK TIME
80 mins

TOTAL TIME
80 mins

Ingredients

Directions

1. 1

   Soak the cranberries in cold water. Roughly dice rusks. Whisk eggs, milk, 2 tablespoons sugar, starch and lemon peel. Drain the cranberries. Mix all ingredients and stir again and again until the rusk is soaked. (approx. 30 minutes) Pour into a greased, sealable pudding mould (1 litre capacity) sprinkled with breadcrumbs.

2. 2

   Place the mould in a large pot. Fill half of the pot with hot water. Bring to the boil and simmer with closed lid at reduced temperature for about 1 hour. Remove the lid of the mould, let the pudding cool down in the mould for about 10 minutes. Then carefully turn out onto a plate. For the syrup, wash oranges hot, grate them dry and remove the skin in thin strips with a pestle ripper. Peel the oranges so that the white skin is completely removed. Cut oranges into slices. Melt 4 tablespoons of sugar in a pan and caramelise slightly. Deglaze with orange juice and simmer until the caramel is dissolved.

3. 3

   For the syrup, wash oranges hot, grate them dry and remove the skin in thin strips with a pestle ripper. Peel the oranges so that the white skin is completely removed. Cut oranges into slices. Melt 4 tablespoons of sugar in a pan and caramelise slightly. Deglaze with orange juice and simmer until the caramel is dissolved. Add orange zest and turn orange slices in the syrup. Sprinkle the still warm pudding with syrup and arrange with orange slices

4. 4

   Preparation time approx. 1 hour 20 minutes. 10 minutes waiting time

Nutrition Facts

KCAL
290 kcal

CARBS
51 g

FATS
6 g

PROTEINS
8 g