Best Marmalade Pudding Cakes Recipes
ORANGE PUDDING CAKES WITH MARMALADE DRIZZLE
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.
Provided by Ben S.
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Orange Liqueur
Yield 8
Number Of Ingredients 10
Steps:
- 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.
- 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.
Nutrition Facts : Calories 220.2 calories, Carbohydrate 36.9 g, Cholesterol 103.1 mg, Fat 6 g, Fiber 0.3 g, Protein 4.7 g, SaturatedFat 3 g, Sodium 76.8 mg, Sugar 31.6 g
MARMALADE PUDDING CAKES
For a light and elegant dessert, field editor Marian Platt of Sequim, Washington serves guests these cute custard treats. The fluffy cakes are accented with orange peel and glazed with marmalade sauce.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, beat butter and 1/2 cup sugar until crumbly. Beat in flour and egg yolks until smooth. Gradually beat in the milk, orange juice, 2 tablespoons lemon juice and orange zest. , In another small bowl, beat egg whites on high speed until soft peaks form. Add the remaining sugar; beat until stiff peaks form. Gently fold into orange mixture. , Pour into eight 6-oz. custard cups thoroughly coated with cooking spray. Place the cups in two 13x9-in. baking pans; add 1 in. of boiling water to pans., Bake at 325° for 25-30 minutes or until a knife inserted in the center comes out clean and tops are golden brown. Run a knife around the edges; carefully invert cakes onto dessert plates. , Combine marmalade and remaining lemon juice; drizzle over warm cakes.
Nutrition Facts : Calories 201 calories, Fat 6g fat (3g saturated fat), Cholesterol 116mg cholesterol, Sodium 78mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
MARMALADE PUDDING CAKES
From my Mamaw's recipe collection.
Provided by Chrystal Cackler @journeyrock92
Categories Cakes
Number Of Ingredients 9
Steps:
- In a small bowl, beat butter and 1/2 cup sugar until crumbly. Beat in flour and egg yolks until smooth. Gradually beat in the milk, orange juice, 2 tablespoons lemon juice and orange peel. In another small bowl, beat egg whites on high speed until soft peaks form. Add the remaining sugar; beat until stiff peaks form. Gently fold into orange mixture.
- Pour into eight 6-oz. custard cups thoroughly coated with cooking spray. Place the cups in two 13-in. x 9-in. baking pans; add 1 in. of boiling water to pans. Bake at 325° for 25-30 minutes or until a knife inserted near the center comes out clean and tops are golden brown. Run a knife around the edges; carefully invert cakes onto dessert plates.
- Combine marmalade and remaining lemon juice; drizzle over warm cakes.
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