In the cold months of winter or when I am in need of good old British comfort food when I am feeling a little low there is nothing more wonderful than a sponge pudding. One of my personal favorites is Glayva Orange Pudding, a creation of my mothers who runs Puddy Blog.
- 3½ oz unrefined golden caster sugar
- 3½ oz unsalted butter, room temperature
- 3½ oz self raising flour
- 2 large eggs
- 1 blood orange, finely grated zest
- 1 tsp (or amount to taste) Glayva whisky liqueur (or Grand Marnier)
- Blood orange sauce
Make the blood orange sauce (recipe below) and keep warm
Put the first six ingredients for the sponge into a bowl, beat with a hand held mixer until smooth and creamy
Lightly butter a microwave safe bowl, spoon the mixture into the bowl
Microwave on high for three minutes, then leave to stand for one minute
Pour the sauce over the pudding, serve with lightly whipped double cream
Blood orange sauce
1 cup freshly squeeze blood orange juice
Finely grated zest from 1 blood orange
1 tsp Glayva whisky liqueur (or Grand Marnier)
4 tbsp unrefined caster sugar
1 tbsp unsalted butter
Mix the juice, zest, liqueur and sugar in a small saucepan and place over a medium heat, simmer while stirring occasionally for 15 minutes or until thick and syrupy. When you reach this stage, stir in the butter and simmer for a couple of minutes. Remove from the heat and allow to cool.
Alternative – you could use orange curd or cheese, if available.