CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Baked Citrus And Yoghurt Pudding With Orange And Cardamom Syrup

1

  • Overview
  • Ingredients
    12 items
  • Directions

Indulge in this delightful baked citrus and yoghurt pudding, infused with the fragrant essence of orange and cardamom syrup, served with creamy Greek yoghurt and fresh orange segments.

  • 175 g butter
  • 175 g castor sugar
  • 60 ml Greek style yoghurt
  • 120 g self-raising flour
  • 2 eggs
  • Zest of 1 clementine, 1 orange and 1 lemon
  • 180 ml chopped clementine (2 medium-sized clementines)
  • Pinch of ground cardamom
  • Pinch of salt

Syrup

  • 200 ml orangejuice
  • 80 g castor sugar
  • Pinch of ground cardamom OR 4 cardamom seeds

  • Preheat the oven to 180°C and grease a ovenproof baking dish or 4 ramekins 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