Guest guest Posted January 6, 2007 Report Share Posted January 6, 2007 Preparation time less than 30 mins Cooking time 10 to 30 mins These little puddings benefit from a night in the fridge so that the hard caramel base can slowly melt into a syrup - which means they are perfect for dinner parties because you can make them in advance. Ingredients 200g/7oz caster sugar 600ml/1 pint fresh orange juice 6 eggs, beaten Method 1. Preheat the oven to 180C/350F/Gas 4. 2. Place half the sugar in a small pan with 100ml (4fl oz) water and cook gently, stirring from time to time, until the sugar dissolves. Once the sugar has completely dissolved, raise the heat and bubble rapidly until the mixture starts to caramelise. Be brave - the darker the syrup gets, the more wonderful the flavour, but don't let it burn. 3. Carefully pour the caramel into eight ramekins or moulds, swirling it round the sides so it goes up the edges, then place the dishes in a roasting tin. 4. Beat together the orange juice, eggs and remaining sugar, then carefully pour into the moulds. 5. Pour boiling water into the roasting tin so it comes three-quarters of the way up the sides of the moulds. Bake for 20 minutes until just set, then allow to cool. 6. Cover and chill for several hours or overnight until ready to turn out and serve. Quote Link to comment Share on other sites More sharing options...
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