English rusk pudding with oranges

AUTHOR
Zackary Austin
DIFFICULTY
easy
RATING
4 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 6
  • 120 g Rusk
  • 3 Eggs (Gr. M)
  • 1⁄4 l Milk
  • 6 TABLESPOONS Sugar
  • 2 TABLESPOONS Cornstarch
  • 7-10 Tbsp grated zest of 1 organic lemon
  • 80 g dried cranberries
  • 7-10 Tbsp Fat and breadcrumbs
  • 4 Oranges

Directions

  1. 1

    Crumble the rusk. Whisk eggs, milk, 2 tablespoons sugar, starch and lemon peel. Mix with rusk and cranberries and let stand for about 30 minutes.

  2. 2

    Pour the pudding mixture into a greased, sealable pudding mould sprinkled with breadcrumbs (approx. 1 l capacity). Close the mould and place it in a pot. (Alternatively, fill the mixture into a Bundt pan, 18 cm Ø, and seal well with aluminium foil). Fill the pot halfway with hot water.

  3. 3

    Bring to the boil, cover and cook for about 1 hour. Open the mould and let the pudding cool down for about 10 minutes. Then turn out.

  4. 4

    Wash 2 organic oranges and rub dry. Peel with a zest ripper. Peel oranges so that the white skin is completely removed. Cut oranges into slices.

  5. 5

    Squeeze the remaining 2 oranges. Caramelise 4 tablespoons of sugar. Deglaze with orange juice. Simmer until the caramel is dissolved. Add the orange peel and slices. Drizzle the warm pudding with syrup and arrange with orange slices.

Nutrition Facts

KCAL
300 kcal
CARBS
52 g
FATS
6 g
PROTEINS
8 g

Categories & Tags

Dessert