Orange Pudding Cakes With Marmalade Drizzle

Rating: 4.33 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

For a light, elegant dessert, your guests will love Orange Pudding Cakes. Just measure the ingredients early in the day. As the roast rests, whip up the cakes; let them bake during dinner, and serve warm.

By Ben S.

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Recipe Summary

Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Spray eight 6-ounce ovenproof custard cups (such as Pyrex) with vegetable cooking spray. Set them in two 9-inch round or square baking pans. Bring 1 1/2 quarts of water to boil in a tea kettle. Heat oven to 325 degrees.

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  • Whisk butter, 1/2 cup sugar and zest until smooth. Whisk in egg yolks, then flour, until smooth. Next whisk in 1/4 cup orange juice and 2 Tbs. lemon juice, then the milk, to form a thin batter.

  • In a separate bowl, beat egg whites with a hand mixer until foamy. Gradually add remaining 1/4 cup sugar, until the whites are stiff enough to hold a peak. Gently fold the whites into the batter until just smooth.

  • Pour batter into each custard cup. Place pans on oven rack, then carefully pour hot water into each pan, being sure to avoid getting any water on the cakes. Bake until tops are golden brown and spring back to the touch, about 25 to 35 minutes. Remove pans from oven; let custard cups stand in the water until just warm. Place a dessert plate over each custard cup; invert cake onto plate. Mix marmalade, liqueur and remaining 2 Tbs. lemon juice. Spoon sauce over cakes.

Why do these Orange Pudding Cakes get a hot bath?

To cook them slowly and gently. When you put a container of food (here, the batter-filled custard cups) in a larger pan filled with hot water, it allows delicate things to cook without curdling or separating. The French call this hot-water bath a bain-marie (Mary's bath), allegedly after Moses' sister, Miriam, an alchemist.

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

Per Serving:
220 calories; protein 4.7g; carbohydrates 36.9g; fat 6g; cholesterol 103.1mg; sodium 76.8mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

IMVINTAGE
Rating: 5 stars
11/16/2006
Superb dessert! It's a cake custard & souffle all rolled into one. But don't expect it to look anything like the picture. I think the pic got posted to the wrong recipe....there is no chocolate in this recipe. Although now that I think about it chocolate sauce would be nice on top instead of the orange marmalade sauce. Not that the orange marmalade sauce wasn't terrific it was...just that chocolate & oranges go together so well.;o) I cut the recipe in half & cooked it in two larger ramekins for 38 minutes allowed them to cool a bit in the water bath then turned them out onto antique china plates. Don't be too generous w/ the sauce...a little goes a long way. Thanks again Pam! Read More
Helpful
(19)

Most helpful critical review

ecritic
Rating: 3 stars
02/02/2009
Very flavorful but too light. I wanted something more substantial. The drizzle however is great. My husband thought he would like it on ice cream. Read More
Helpful
(5)
9 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
IMVINTAGE
Rating: 5 stars
11/16/2006
Superb dessert! It's a cake custard & souffle all rolled into one. But don't expect it to look anything like the picture. I think the pic got posted to the wrong recipe....there is no chocolate in this recipe. Although now that I think about it chocolate sauce would be nice on top instead of the orange marmalade sauce. Not that the orange marmalade sauce wasn't terrific it was...just that chocolate & oranges go together so well.;o) I cut the recipe in half & cooked it in two larger ramekins for 38 minutes allowed them to cool a bit in the water bath then turned them out onto antique china plates. Don't be too generous w/ the sauce...a little goes a long way. Thanks again Pam! Read More
Helpful
(19)
CHANDYCOOKS
Rating: 4 stars
10/25/2008
A very light (as in not heavy) pudding. I have no idea what instant flour is so I used normal all-purpose flour with 1/2 tsp of baking powder. The batter is very liquidy but not to worry after you add the beaten egg whites and cooks it stiffens up nicely. The flavour is really mild. I didn't have any orange liqueur on hand and I was just trying out this recipe for a dinner we are having this sunday for some elderly people who wouldn't want anything too heavy so I didn't make the sauce. The sauce (and I think an orange sauce to bring out the flavour) is a must.And if you are looking for a mild flavoured not too heavy dessert this fits the bill. By the way the photograph is definteily not of this pudding. There is no base and the pudding has more of soft spongy look as compared to the smooth cheesecake texure. Edit: Made it for the party. Half through the cooking I found that I was out of lime juice so I doubled the orange juice and reduced the quanity of milk by 1/4 cup (so as to keep the amount of liquid same). It turned out just fine - with more of an orange taste (earlier it was an orange - lemon citrusy taste) Read More
Helpful
(17)
XNAUTICALXSTARSXCHRISTIEX
Rating: 5 stars
04/14/2005
The most tastiest! Yum! Good for parties or just for fun! Read More
Helpful
(12)
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annita kiehnle
Rating: 5 stars
02/03/2011
this cake is DELICIOUS however you will have to do some changes to the recepie since as in the picture there is a chocolate crust on the bottom and the recepie doesnt say that simply add crushed chocolate waffer cookies with melted butter!!!Awsome Cake one of me and my familys favorites!! Read More
Helpful
(5)
flyingham
Rating: 5 stars
03/17/2010
I did this recipe all wrong but it turned out fine. First of all make sure your eggs are at room temperature! I realized too late and my whites just wouldn't turn into peaks but I folded them in anyway. As well instead of lemon juice I added more orange juice and instead of "instant flour" I followed Chandycooks' advice and added 1/2 tsp baking powder to all-purpose flour. Then since I didn't have ramekins I baked the whole thing in a store-bought chocolate pie crust so it would end up looking at least a little like the (very misleading) picture. Mmm chocolate orange = delicious. Read More
Helpful
(5)
ecritic
Rating: 3 stars
02/02/2009
Very flavorful but too light. I wanted something more substantial. The drizzle however is great. My husband thought he would like it on ice cream. Read More
Helpful
(5)
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Miranda Baker
Rating: 4 stars
12/29/2016
If you make the recipe true to what's listed above this is how they actually turn out. Not super hard more for the experimental Baker looking for something new. Light fluffy with a flanish consistency. Overall a recipe keeper! Read More
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