300g caster sugar
90g butter, softened
1 ½ cups full cream milk
3 large eggs
¼ cup freshly squeezed lemon juice
¼ cup freshly squeezed orange juice
1 pump NOMU Vanilla Paste
½ cup cake flour, sifted
1 tsp baking powder
2 tsp finely grated orange zest
Preheat the oven to 180°C and lightly grease a 1.5L-capacity ovenproof dish.
In a food processor, cream the butter and the sugar until creamy and pale. Add the milk, eggs, lemon juice, orange juice, Vanilla Paste,
cake flour, baking powder and orange zest and pulse until thoroughly combined.
Pour the batter into the prepared dish and bake for 50-60 minutes. The pudding is ready when the top is golden and the middle is slightly firm to the touch.
Serve while warm with creamy vanilla bean ice cream, crème fraîche or double thick cream.
Note: Cooking time will vary depending on the depth of your baking dish/pudding.
300g caster sugar
90g butter, softened
1 ½ cups full cream milk
3 large eggs
¼ cup freshly squeezed lemon juice
¼ cup freshly squeezed orange juice
1 pump NOMU Vanilla Paste
½ cup cake flour, sifted
1 tsp baking powder
2 tsp finely grated orange zest
Preheat the oven to 180°C and lightly grease a 1.5L-capacity ovenproof dish.
In a food processor, cream the butter and the sugar until creamy and pale. Add the milk, eggs, lemon juice, orange juice, Vanilla Paste,
cake flour, baking powder and orange zest and pulse until thoroughly combined.
Pour the batter into the prepared dish and bake for 50-60 minutes. The pudding is ready when the top is golden and the middle is slightly firm to the touch.
Serve while warm with creamy vanilla bean ice cream, crème fraîche or double thick cream.
Note: Cooking time will vary depending on the depth of your baking dish/pudding.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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