Chill in the fridge for at least 6 hours
Chill in the fridge for at least 6 hours.When turning out, run a small, thin knife around the edge of the dish, place a plate over the top, and carefully invert the whole.I have to say that I have eaten this pudding soon after it has come out of the oven, warm, with a spoon, straight in Couldn’t wait. Cook for 1-11/2 hours, checking from time to time to see whether the custard is set. Pour into an ovenproof dish (with a capacity of about 900ml/11/2 pints), making sure that the base of the dish is completely covered When the caramel has set, gently pour on the milk mixture. Place in a bain-marie, making sure that the water comes at least two thirds of the way up the sides of the dish.
Preheat the oven to 300F/150C/ Gas Mark 2.To make the caramel, put the 110g/4oz measure of sugar in a heavy-based saucepan or copper pan, add enough water to cover, and cook to a rich- brown caramel. Bring gently to the boil, then remove from the heat, cover and infuse for 2 hours. Put the eggs and egg yolks in a bowl, and pour on the orange milk. Mix lightly together, but don’t allow the mixture to become frothy. Strain through a fine sieve, pressing down well on the orange rind to extract all the flavour Let it rest for a few moments, and skim the surface.
The texture beneath, on the other hand, was almost that of junket.If you are worried about turning out something so delicate, then make it in individual ramekins, and remember to reduce the cooking time.finely grated rind of 4 oranges500ml/18 fl oz full-cream milk90g/31/2 oz caster sugar2 whole eggs4 egg yolks110g/4oz caster sugarPut the orange rind, milk and the 90g/31/2 oz dose of sugar together in a stainless-steel saucepan. She made this dessert in one big dish, which, when it was turned out, looked magnificent, with an almost glassy sheen to the surface of its rich, golden caramel. I had done much of the cooking on this holiday, and on the last night Gay decided to have a turn in the kitchen. The first time I tasted it was while I was on holiday with her and some friends in southwest France. Underneath the sponge topping there will be a creamy lemon sauce – this is the charming little surprise.”CREME RENVERSEE A L’ORANGEThis variation on a creme-caramel theme came from my friend Gay Bilson (see No 15). Bake in a moderate oven, 350F/180C/Gas Mark 4, for about 45 mins, until the pudding is golden brown. When it is fluffy, beat in the egg yolks; then stir in the sifted flour alternatively with the milk.
Add the juice of the lemon, and fold in the stiffly beaten egg whites, lightly but thoroughly. It has nursery-food qualities about it, and the soft sponge topping and the lemony custard beneath is a sublime combination. Eat it warm with thick cream.50g/2oz butter, softenedgrated rind & juice of 1 lemon90g/31/2 oz caster sugar2 eggs, separated15g/1/2 oz plain flour, siftedabout 300ml/1/2 pint milk”Cream the butter with the grated lemon rind and sugar. Drain on absorbent paper, and serve with the salad.LEMON SURPRISE PUDDINGThis recipe, from food-author Margaret Costa, is one of my favourites.
Cut into 5cm/2 inch wide rectangles, and deep-fry at a temperature of 360F/185C until puffed up like poppadoms. Using a pasta machine, roll the pastry out on the thinnest setting (usually 7), and cut into manageable lengths. Heat the water and butter together, and pour into the machine with the motor running, until it forms a ball Leave the mixture to rest for 30 mins. Add lemon juice to taste, spoon onto a flat dish, and finish with thin slivers of Parmesan.To make the biscuits, put all the ingredients, apart from the water and the butter, into a food processor.
