Orange Blossom Rose Pudding Recipes

ORANGE BLOSSOM & ROSE PUDDING

Orange blossom & rose pudding image

BBC Good Food Magazine reader Alicia Saad shares her recipe for croissant bread and butter pudding with a Middle Eastern twist

Provided by Good Food team

Categories Dessert

Time 1h

Number Of Ingredients 11

Ingredients

6 plain croissants
1 tsp orange blossom water (we used Nielsen-Massey)
1 tsp rose water (we used Nielsen-Massey)
25g raisin
170ml pot of double cream
200ml full-fat milk
100g white chocolate , broken into chunks
4 large eggs
175g golden caster sugar
zest 1 lemon
icing sugar , for dusting

Steps:

Heat oven to 180C/160 fan/gas 4. Tear the croissants into chunks and place in a 22cm round pie dish. Sprinkle over the orange blossom water and rose water, and scatter over the raisins. In a small pan, bring the cream and milk to the boil. Tip this over the chocolate chunks in a bowl and leave to stand for 1 min.
Meanwhile, whisk together the eggs, sugar and lemon zest. Stir the milk and cream to dissolve the chocolate, then gradually pour over the egg mixture while whisking. Pour over the croissants to soak them completely. Cover with cling film and leave to soak for at least 30 mins. Bake for 40-45 mins until golden, puffed up and the custard has set. Lightly dust with icing sugar and serve while still warm.

Nutrition Facts : Calories 654 calories, Fat 37 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 47 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.9 milligram of sodium

ORANGE BLOSSOMS

Orange Blossoms image

This recipe started out as the Lemon Blossoms from "Paula Deen & Friends" cookbook. I didn't have the lemon or lemon pudding called for so I improvised. A word of warning - do not try this with a hand mixer. The dough is unbelievably stiff and I nearly burned out the motor on mine. The finished cupcakes are light as a feather though. I was truly amazed that such a thick batter would bake up so light.

Provided by Nanita

Categories Dessert

Time 57m

Yield 60 mini cupcakes

Number Of Ingredients 8

Ingredients

1 (18 1/2 ounce) package orange cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
4 large eggs
3/4 cup vegetable oil
4 cups confectioners' sugar
1/3 cup water
3 tablespoons vegetable oil
1 -2 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees. Spray miniature muffin tins with cooking spray.
Combine the cake mix, pudding mix, eggs and oil and blend with a stand mixer for about 2 minutes or until smooth.
Pour about a tablespoon of batter into each spot in the muffin tin. I used a mini ice cream scoop about the size of a melon baller.
Bake for about 12 minutes. Remove from pan immediately and set aside to cool slightly.
Sift the confectioner's sugar into a mixing bowl. Add the water, oil and vanilla and mix until smooth.
Dip the warm cupcakes into the glaze and place them on a wire rack with waxed paper underneath to cool and for the glaze to set. This could take a while especially if it's humid.
When the glaze has set completely the cupcakes can be stored in an airtight container until it's time to serve them.

Nutrition Facts : Calories 110.3, Fat 4.8, SaturatedFat 0.7, Cholesterol 14.3, Sodium 86, Carbohydrate 16.4, Fiber 0.1, Sugar 13.2, Protein 0.8

ORANGE BLOSSOM RICE PUDDING

Orange Blossom Rice Pudding image

Orange Blossom Water, also known as orange flower water or orange water, is a perfumy distillation of bitter-orange blossoms. It is often used in Moroccan and Middle Eastern cuisine as a flavoring in baked goods, sweet and savory dishes and a variety of drinks. You can find it for sale in specialty groceries or make your own from orange and white wine (I have seen recipes posted on this site).

Provided by Shannon Cooks

Categories Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 cup pudding rice (or similar short grain rice)
3/4 cup superfine sugar (caster)
2 1/2 cups whole milk, plus a few tablespoons extra for mixing
2 tablespoons cornstarch
3 tablespoons orange blossom water
ground cinnamon, for sprinkling

Steps:

Place the pudding rice in a large non-stick saucepan. Pour in enough water to cover the rice one inch above the level of the rice.
Bring to a boil and cook until rice is tender.
Add the milk and sugar. Return to a boil and then reduce the heat and simmer.
Mix together the cornstarch with a tablespoon or two of milk to form a slightly runny paste.
While stirring the rice, slowly add the cornstarch mixture.
Mix in the orange blossom water and bring to a boil.
Remove from heat and transfer the rice into a large glass serving bowl or 6 individual ramekins.
Cool at room temperature and then refrigerate for at least one hour.
Dust with cinnamon before serving.

Nutrition Facts : Calories 167.9, Fat 3.3, SaturatedFat 1.9, Cholesterol 10.2, Sodium 40.9, Carbohydrate 32, Sugar 30.3, Protein 3.3

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