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Sticky maple and orange traybaked pudding

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
Dietary Vegetarian
by James Tanner

From Ready Steady Cook

Method


  1. Preheat the oven to 180C/350F/Gas 4.

  2. For the tray pudding, place the butter and sugar into a food processor and blend until the mixture resembles breadcrumbs.

  3. Crack in the eggs one at a time and blend well between each addition.

  4. Fold in the flour and baking powder.

  5. Butter and flour a 15x35cm/6x14 inch non-stick baking tray. Shake out the excess flour.

  6. Place the orange slices into the base of the tray and drizzle with maple syrup. Pour in the sponge mix and smooth flat with a palette knife.

  7. Place in the oven and bake for ten minutes, or until the top is golden-brown and a skewer inserted into the middle of the cake comes out clean. Allow the cake to cool.

  8. To serve, turn out onto a serving plate, cut into slices and garnish with mint leaves, sliced oranges and drizzle with the maple syrup. Dust with icing sugar and serve.

Ingredients

For the maple and orange pudding

  • 100g/3½oz butter, chopped, plus extra for greasing
  • 100g/3½oz caster sugar
  • 3 free-range eggs
  • 100g/3½oz self-raising flour
  • 1 tsp baking powder
  • 1 orange, peeled and sliced
  • 3 tbsp maple syrup

To garnish

  • 1 orange, sliced
  • icing sugar
  • 2 tbsp maple syrup
  • mint leaves

Shopping List

Sticky maple and orange traybaked pudding

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

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