I have finally been able to get back into the kitchen after the birth of our precious little man. I am enjoying being a mum so much and just love watching him all day. I have to tear myself away from him to get anything done. I have noticed things take three times as long to do and the list of things I make in my head in the morning really gets thrown out the window by 10am because there is no way I can complete what I want to in the hours that I have free. Life as a mother I guess!
However I did find time to whip this super quick orange pudding with a delicious macadamia crumble. Mind you it did take me 3 days in total to make it, photograph it and write this post about it!
The oranges that I used for this recipe came from our very own Valencia Orange tree. They had been hanging on this tree all winter and it was time to remove them and let new fruit to grow on it. We have a bit of an "Orchard" here at The Whimsical Wife house. We were lucky to have mature citrus trees when we bought the house two years ago and this tree was one of them. We were also lucky enough to get a lemon tree, navel orange, mandarin and lime tree as well. They needed a bit of TLC initially but have thrived this year with an abundance of fruit. I am still scratching my head with how to preserve an abundance of limes..... ideas anyone?
Anyway I thought I would use some of these oranges in this pudding and use the rest to make marmalade - a post on that to come when I find some time to make it! :-) These Valencia Oranges are quite tart in flavour so making them into a pudding or marmalade was a great way to put these oranges to good use.
This recipe only calls for a handful of ingredients and is really easy to make. It only requires a couple of hours to chill and set. It is quite a healthy dessert only requiring a couple of tablespoons of sugar to sweeten it slightly. I did add a little bit of honey at the end to round the flavours out and give a bit more sweetness. This dessert is the perfect celebration of spring with the orange flavour dancing in your mouth on a beautiful sunny day. If you don't have oranges in the house why not try using lemons for a extra zesty pudding. More sugar will need to be added to balance to tart flavour of the lemons.
The crumble is a cinch to make as well only requiring one bowl to put together all the ingredients and bake in the oven for 13 minutes. The macadamia's add a lovely creaminess to the crumble and along with the crunchy texture this makes the perfect accompaniment to the orange pudding. You could be daring and use walnuts or even pecans to the crumble mixture!
We gobbled these desserts up the other night and it was so nice to finish them off and feel refreshed from it at the end. No sickly sweet and guilty feeling after devouring these little babies. Just pure zestiness and freshness. I am so excited about what other little gems we have growing in our "Orchard". We have planted some wonderful fruit trees and berry vines in the last year such as - blueberries, raspberries, loganberries, boysenberries, pomegranate, avocado, fig and apple trees. I am hoping to be able to use more produce from our garden to use in the recipes that I create here on the blog.
Orange Pudding With Macadamia Crumble
Prep Time: 30 min
Cook Time: 20 min
Keywords: dessert crumble pudding
Ingredients (Serves 4)
- 1 heaped tsp orange zest
- 1 tbsp sugar
- 3 tbsp cornflour
- 2 cups fresh orange juice (10 -12 oranges)
- Pinch salt
- 1 tbsp butter
- 1 tsp orange essence
- honey to taste
- 1/8 cup chopped macadamias
- 2 tbsp oats
- 1/3 cup spelt flour (or plain flour)
- 2 tbsp shredded coconut
- 2 tbsp brown sugar
- 3/4 tsp ginger
- 2 tbsp butter
In a mortar and pestle smash the sugar and zest together.
Add the sugar to a saucepan along with the 1 1/2 cups of the juice and salt. In the remaining juice add the cornflour and dissolve. Add to the saucepan.
Bring to the boil and cook stirring until thickened. Cook for 1 minute. Turn off the heat and add the butter and orange essence.
If it needs to be sweeter add honey to taste.
Cool mixture and then divide among glasses, refridgerate for 2 hours to set.Macadamia Crumble
Pre-heat oven to 180 degrees.
Add all ingredients to a bowl. Using the tips of your fingers gently crumble the butter throughout the ingredients. Leave reasonably large lumps of the butter through the mixture.
Spread onto a lined baking tray and place in the oven for 13 minutes or until golden brown.
Remove and cool completely. Break into shards and place into the orange pudding cups.
Garnish with mint leaves and serve.
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Hubby has been on the ball with our veggie patch getting it ready for the spring and summer planting season. It use to be my job but unfortunatley I have been a little pre-occupied in the last few months with the latter stages of my pregnancy and now looking after a newborn. I will enjoy getting back into the garden now that I am slowly getting on top of things but probably not on the same level as I was before I got pregnant. Now is a great time to get beetroot, carrots, cabbage, tomatoes, lettuce, beans and spring onions in - depending on your climate though. I hope to feature the veggie patch a little bit more in my posts considering that was why I intially started this blog to showcase our house renovations and the evolution of our garden and veggie patch.
Love to hear your thoughts and comments on any future recipes or projects you would like to see here on the blog!