BAKED CITRUS AND YOGHURT PUDDING WITH ORANGE AND CARDAMOM SYRUP

(Serves 4)

175 g   butter

175 g   castor sugar

2          eggs

Zest of 1 clementine, 1 orange and 1 lemon

60 ml   Greek style yoghurt

120 g   self-raising flour

Pinch of ground cardamom

Pinch of salt

180 ml chopped clementine (2 medium-sized clementines)

SYRUP:

200 ml orange juice
80 g     castor sugar

Pinch of ground cardamom OR 4 cardamom seeds

TO SERVE:

Greek yoghurt

Orange segments and mint

METHOD:

  • Preheat the oven to 180°C and grease a ovenproof baking dish or 4 small ramekins or dariole moulds very well.
  • Cream the butter and castor sugar together and add the eggs one at a time and mix well. Add the zest and the yoghurt and mix well.
  • Fold in the flour, cardamom and salt and lastly fold in the chopped clementine.
  • Spoon the mixture into the prepared baking dish or divide between the four ramekins or dariole moulds and bake until a skewer inserted comes out clean (about 15 to 20 minutes)
  • Meanwhile make the syrup. Add the orange juice, castor sugar and the cardamom into a small saucepan and dissolve the sugar on medium heat.  Boil until it becomes a light syrup and remove from the heat.
  • Pour most of the syrup over the baked pudding/s. If you made individual puddings – loosen around the edges and turn out the puddings onto serving plates.
  • Drizzle with the rest of the syrup and serve with yoghurt and orange segments plus mint

 

 

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