Negroni pudding
Negroni pudding is a unique dessert that blends the zest of orange juice with the rich flavour of almonds, resulting in a moist treat. Baked until golden, it features a delightful orange sauce that forms at the bottom during cooking.
Cook time 40 min
Prep time 20 min
Ingredients:
1 cup self-raising flour1/3 cup almonds
1 cup sugar
1 egg
1/2 cup milk (1% fat)
1/4 cup butter
1 tsp corn flour
1 cup orange juice
Negroni pudding is a delightful dessert that combines the aromatic flavors of almonds and the zest of orange juice, offering a modern twist on a classic pudding. This recipe seamlessly blends a symphony of tastes and textures, making it an indulgent treat for any occasion.
Instructions:
- Preheat your oven to 350°F (175°C). Grease a baking dish or individual ramekins with butter to prevent sticking.
- In a medium-sized mixing bowl, combine 1 cup of self-raising flour, 1/3 cup of finely chopped almonds, and 1 cup of sugar. Mix well to evenly distribute the almonds and sugar throughout the flour.
- In a separate bowl, beat 1 egg. Add 1/2 cup of milk and 1/4 cup of melted butter, and mix until well combined.
- Gradually add the wet ingredients into the dry ingredients bowl, stirring continuously to form a smooth batter.
- In a small bowl, dissolve 1 teaspoon of corn flour in 1 cup of orange juice, ensuring there are no lumps.
- Pour the pudding batter into the greased baking dish or distribute it evenly among the greased ramekins.
- Carefully pour the orange juice mixture over the batter. The juice will sink to the bottom during baking, creating a delicious sauce.
- Place the baking dish or ramekins into the preheated oven and bake for about 30-35 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
- Allow the pudding to cool slightly in the baking dish or ramekins before serving. This will help the sauce thicken a bit and make it easier to handle.
- Serve warm, optionally with a dollop of whipped cream or a scoop of vanilla ice cream on the side.
Your Negroni pudding should now be a delicate balance of moistness from the milk and butter, nutty richness from the almonds, and a refreshing citrus note from the orange juice. Serve warm or at room temperature, and enjoy the layered flavors of this distinct dessert. Bon appétit!
Negroni pudding FAQ:
Bake the Negroni pudding for about 30-35 minutes at 350°F (175°C). The top should be golden brown, and a skewer inserted into the center should come out clean.
Yes, you can substitute self-raising flour with all-purpose flour by adding 1 ½ teaspoons of baking powder per cup of all-purpose flour to ensure it rises properly.
If you need a nut-free option, you can replace the almonds with finely chopped sunflowers seeds or leave them out altogether. Adjust the texture as needed.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving for the best texture.
The pudding is done when the top is golden brown and a skewer inserted into the center comes out clean. If it's still wet, bake for an additional 5 minutes and check again.
Tips:
- Ensure the butter is at room temperature for easier mixing and a smoother batter consistency.
- Toast the almonds lightly before grinding to release their oils and enhance their flavor.
- Use freshly squeezed orange juice if possible, for a more vibrant and natural citrus taste.
- Mix the batter gently to avoid overworking it, which helps maintain a light and airy texture in the pudding.
- Allow the pudding to cool slightly before serving to let the flavors meld together.
Nutrition per serving
6 ServingsCalories 370kcal
Protein 7g
Carbohydrates 60g
Fiber 1.73g
Sugar 36g
Fat 13g
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