Orange almond syrup puddings

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How to make Orange almond syrup puddings

  • Yield : 6
  • Prep Time : 0:20
  • Cook Time : 0:50
  • Total Time : 1:10

Ingredients

  • 1 1/3 cups almond meal
  • 3/4 cup caster sugar
  • 1/2 teaspoon baking powder
  • 250g thick vanilla yoghurt, to serve
  • 2 medium oranges, scrubbed, quartered
  • 4 eggs

Syrup

  • 3/4 cup orange juice
  • 3/4 cup caster sugar

Method

  • Step 1 Preheat oven to 180C or 160C fan-forced. Grease six 3/4-cup muffin tins, and line the base of each with a disc of baking paper. Place oranges in a single layer in a microwave-safe dish. Cover and microwave on high for 8 mins or until very soft. Uncover and stand until cool enough to handle.
  • Step 2 Remove any pips and discard, leaving skin intact. Transfer orange and any juice from the dish to a food processor. Process until pureed.
  • Step 3 Add the eggs, almond meal, sugar and baking powder, and process until smooth. Pour evenly among the prepared tins. Bake for 35-40 mins or until lightly browned and the centres are just firm to the touch. Cool in the tins for 5 mins. Run a knife around each pudding to loosen, and place a board or rack over the tin. Quickly invert to turn out the puddings.
  • Step 4 Meanwhile, to make the syrup, stir the sugar and juice in a small saucepan over low heat, without boiling, until the sugar dissolves. Bring to the boil and cook, without stirring, for 6 mins or until syrupy (it thickens as it cools).
  • Step 5 Drizzle the puddings with the syrup, and serve with yoghurt.

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