Name: Yoghurt and orange-blossom puddings
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 180 gm softened butter, plus extra for greasing; 180 gm caster sugar; 2 eggs; 1½ tbsp Greek-style yoghurt, plus extra to serve; Finely grated rind of ½ lemon; 100 gm self-raising flour, sieved; Pinch of cardamom; Few drops of orange-blossom water; Candied orange rind; Thinly peeled rind of 3 oranges, cut into julienne, and juice from ½ orange; 100 gm caster sugar

Yoghurt and orange-blossom puddings

Australian Gourmet Traveller recipe for yoghurt and orange-blossom puddings.

Serves 6

Prep

20M

Cook

30M

Total

50M

These puddings are delicate and need to be handled gently when removing them from their moulds.

Ingredients

180 gm softened butter, plus extra for greasing

180 gm caster sugar

2 eggs

1½ tbsp Greek-style yoghurt, plus extra to serve

Finely grated rind of ½ lemon

100 gm self-raising flour, sieved

Pinch of cardamom

Few drops of orange-blossom water

Candied orange rind

Thinly peeled rind of 3 oranges, cut into julienne, and juice from ½ orange

100 gm caster sugar

Method

Main

1.For candied orange rind, blanch rind (10 seconds), drain and repeat, then set aside. Meanwhile, bring sugar and 40ml water to the boil in a small saucepan over medium heat, add rind, then cook over low heat until translucent (5-10 minutes). Add orange juice and set aside to cool.

2.Preheat oven to 180C. Cream butter and sugar in an electric mixer until pale, add eggs, yoghurt and lemon rind and beat well. Fold through flour, then add cardamom and orange-blossom water. Divide among 6 buttered 250ml dariole moulds and bake until an inserted skewer withdraws clean (15-20 minutes). Serve warm with candied orange rind and yoghurt to taste.

Styling by Lisa Featherby

Styling by Lynsey Fryers-Hedrick