How often do you meet girls/women on the street wearing bright colored tights, well, let’s say, red? I'm two today. More precisely, one of these two was me. Yes, I'm wearing red tights today. Bright red. And on the street, around the corner, a girl pulled out to meet me, and she was also wearing bright red tights. I was a little surprised and even happy, wow, what a coincidence :)

But in general, today I wanted to talk not about colored tights and other elements of clothing (although I really love multi-colored tights, yes), but about orange pudding. Having become the owner of a Philips steamer and starting to successfully master the new unit, I constantly thought about the possibility of steaming not only main dishes, but also dessert ones. I doubt, of course, that a double boiler can replace my oven; I can hardly imagine my life without it, but I’d like to try it anyway! And I started scouring all sorts of different resources available to me on the subject of baking and other steamed desserts, thanks to friends who gave me useful links, I took a few things into account, and first of all (not counting, also, by the way, quite dessert) decided to deal with this pudding. Alena gave me the link to the recipe. aspiri , and as soon as I saw it, I immediately identified it as the first candidate for cooking. The recipe in my hands, of course, has undergone some changes, but it’s unlikely that I’ve spoiled it too much.

Original recipe from Alena. It is designed for 4 servings, I decided to make two, reduced the ingredients accordingly, and guess what came to my mind first. Of course, I wanted to add ginger to the orange. In general, I will write how it was for me, with the expectation of 2 servings.

35 g butter
- 35 g sugar
- 50 g flour
- 0.5 tsp. baking powder
- 1 tbsp. l. ginger syrup into the dough + 2 tbsp. l. for molds
- 1 tsp. pieces
- 1 egg
- zest of 1 orange
- 100 ml orange juice

Beat butter with sugar. Add the egg, beat a little more.
Add orange zest, juice, ginger syrup, stir.
Add flour and baking powder, add finely chopped pieces of ginger. Mix everything well.

Grease two molds with vegetable oil. Pour a spoonful of syrup into the bottom of each mold and pour the dough. Cover the molds with foil.

Cook for 40-45 minutes.

It turned out very well - not too sweet and a little spicy, if you don’t have ginger or don’t like it as much as I do, then you can make just an orange treat, as described by Alena. Instead of maple syrup, you can use honey, or you can pour nothing into the molds at all; this spoonful of syrup simply adds extra juiciness.

The puddings turned out soft, so elastic, juicy and very aromatic. They taste best warm - take them out of the steamer, let them cool a little and serve. Can be accompanied with ice cream or whipped cream. Or garnish with caramelized orange slices, or zest, or a little marmalade. In general, it’s very good, and can be prepared in no time. I pictured him after work, once or twice, in a steamer, and while he was puffing there, I rearranged all sorts of things and even managed to take a picture later - the picture was so cloudy, because it was already nine o’clock. Alena, thanks for the good tip :)

To make the orange pudding, zest two oranges you have. The most convenient way to do this is with a special knife:

As a last resort, if there is no such knife, then the zest can be removed using a simple grater. Squeeze juice from oranges. You should get about half a glass of juice. If you get more juice, you can drink the extra one, because... exactly half a glass is needed. Add dry gelatin to the juice and put this mixture aside for an hour - let the gelatin swell in it.

In the meantime, beat the yolks (with a whisk or a mixer - it doesn’t matter):

Add the orange zest to the milk and bring this mixture, stirring continuously, to a boil:

When the milk boils, add sugar to it. Then pour orange juice with swollen gelatin and whipped yolks into it.

When you add the yolks, try to do it as follows: pour the mixture of beaten yolks into the milk in a thin stream and stir quickly so that the eggs do not curdle. Also stirring continuously, let the mixture simmer over low heat for another 15 minutes.

Now cool the mixture, pour into molds and put in the refrigerator for 5-6 hours until the pudding has completely hardened. Ideally, leave it there overnight.

Pudding is a special type of culinary product. It doesn't look like a pie or a casserole. It is very gentle and soft.

This pudding is not quite ordinary. Despite the fact that the dough is kneaded in one bowl, the finished product looks like it has three layers. The top of the pudding is dry, consisting of a thin sponge cake that melts in your mouth. In the middle there is a filling similar to cream, and the bottom layer resembles a delicate casserole.

The zest and orange juice make the pudding very flavorful.

Ingredients

• flour – 50 g
• eggs – 3 pcs.
• sugar – 80 g
• milk – 300 ml
• butter – 80 g
• soda – 5 g
• citric acid – 2 g
• orange – 1 pc.
• powdered sugar

Preparation

1. Heat the oven to 170°.

Pour sugar into a bowl, add the yolks separated from the whites and soft butter cut into pieces.

2. Beat with a mixer until creamy.

3. Using a grater, remove the zest from the orange and add it to the egg mixture. Stir.

4. Pour in flour, soda and citric acid.

5. Knead the viscous dough.

6. Peel the orange, divide it into slices and squeeze out the juice. Makes about half a glass. Pour into a bowl with dough. Stir.

7. Pour cold milk.

8. In another bowl, beat the egg whites with a mixer until they form stable peaks.

9. Combine with dough.

10. Gently mix from bottom to top.

11. A mold with high sides is generously greased with oil. Place the orange dough into it and smooth it out. The mold is placed on a baking sheet, into which hot water is poured to half its height.

12. The pudding is placed in the oven and baked for 50-60 minutes until golden brown.

13. Turn off the oven. To prevent the pudding from falling off, do not open the door for 10 minutes.

Take out the pudding, sprinkle with powdered sugar and let it cool slightly.

14. Cut into portions.

Note to the hostess

1. Beating egg whites is a serious process that requires culinary literacy. The container into which they are poured must be well cooled and absolutely dry, like the whisk. The rise of the protein mass will be prevented by even a small part of the yolk getting into it. It is advisable to break each of the three eggs over two separate bowls. Once it is clear that the substances have separated successfully, you can use these components according to the recipe directions.

2. It is better to try the orange itself, as well as a piece of its peel, before grating the zest and squeezing the juice. Some varieties of these fruits are too sour, their peel is excessively bitter. It is preferable to choose citrus with a sweetish, refreshing taste and medium-thick, large-pored skin - this usually has a moderate bitterness.

3. It is no coincidence that there are no fragrant additives in the list of products. This pudding is fragrant with orange, its smell is self-sufficient and pleasant. Extraneous aromatic notes will be unnecessary here. But you are allowed to experiment with additional ingredients that affect the taste. Both commonly available, common dried fruits (raisins, pieces of dried apricots) and exotic ones (lychee, dried pineapple, figs) are placed in the dough.

This orange pudding is very simple to make, but it turns out very beautiful and tasty, just a pleasure. This airy one will always be successful if you have guests coming. Rest assured, there will be nothing left of him.

Ingredients for caramel:
2 cups granulated sugar

How to make caramel:
1. Pour sugar into a saucepan and place on low heat until it becomes caramelized.
2. Grease the center hole pan with this caramel.

Ingredients for orange pudding:
1 can of condensed milk
1 ½ cups orange juice
4 eggs
1 teaspoon orange zest
1 dessert spoon of flour

How to make orange pudding:

1. In a blender, beat condensed milk, orange juice and eggs.
2. Turn off and add orange zest, stirring.
3. Then pour into the mold and cover with foil.
4. Bake in a water bath at 180°C for 1 hour.
5. After orange pudding When ready, let it cool and refrigerate for 6 hours.
6. Remove from the mold, pour over the caramel and serve.

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ORANGE PUDDING WITH SAUCE

ORANGE PUDDING WITH SAUCE

For 4 servings:

50 g butter, softened, zest and juice of 2 oranges, 100 g sugar, 3 cardamom pods, crushed, 2 eggs, yolks and whites separated, 60 g pancake flour, sifted, 300 ml milk, 25 g flaked almonds, 1 tsp sugar, zest of 1 orange for decoration.

Preheat the oven to 180 degrees. Grease a 1 quart ovenproof dish with butter.

Beat the butter with the orange zest, sugar and cardamom with a wooden spoon.

Add egg yolks to the mixture and add flour. Stir in milk and orange juice to form a smooth dough.

Beat the egg whites in a clean bowl until stiff and add to the batter. Pour into prepared pan.

Place the mold in another mold half filled with water. Place in the oven for 45 minutes until golden brown on top. If using a ceramic pan, bake for 15 minutes. longer.

Sprinkle the pudding with the almonds and sugar and the remaining orange zest and serve.