Recipe: Self-saucing orange sponge pudding

Celebrate citrus with this super-simple dessert which can easily be made parev


Photo: Inbal Bar-Oz

  • place PRE 10 minutes
  • place COOK 20 minutes
  • place SERVES 4 - 6
  • printicon

Do it dairy-free by swapping in margarine and plant milk. Or substitute lemons or limes for oranges or any combination of citrus fruits.


  • Pre-heat oven to 180°C and generously grease a 2-litre baking dish.

  • Sift the flour into a large mixing bowl and stir in the caster sugar and orange zest.

  • Measure the milk into a large jug and add the vanilla, eggs and melted butter. Whisk with a fork to combine.

  • Stir the milk mixture into the flour mixture and mix to combine and then pour the batter into the greased baking dish.

  • Sprinkle the cornflour over the top of the pudding batter through a tea strainer.

  • Strain the orange juice through a sieve (to remove the pulp) into a large jug.

  • Top up with the ready- made orange juice so you have 375ml then add sugar and boiling water.

  • Pour the mixture onto the pudding over the back of a large spoon.

  • Put the dish on a baking sheet and into the centre of the oven for approximately 20 minutes until golden and well risen.

  • Dust with icing sugar and serve with cream, custard or ice cream.

    louismann / thebutchersdaughter



160g self-raising flour
110g caster sugar
2 large oranges, zest and juice
120ml milk
2 tsp vanilla extract
3 large eggs
50g melted butter
10g cornflour
300-375ml orange juice (approximately)
125 ml boiling water
100g caster sugar

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