Orange Upside Down Pudding Pudding Club Recipes

ORANGE UPSIDE-DOWN CAKE

Steps:

• Make the caramel:
• Preheat the oven to 350°F.
• Lightly butter the cake pan. Slice the oranges as thinly as you can (about 1/8 to 1/4-inch thick), preferably using a mandoline and picking out seeds as you go; set aside.
• Make sure you have all the ingredients for the caramel ready to go before you begin cooking it. In a medium pot, combine the sugar and 6 tablespoons water and place over medium-high heat. Bring to a boil and cook, swirling the pan occasionally, until the mixture turns a medium-dark amber color, about 10 minutes. Remove pot from heat and carefully stir in the butter and salt until incorporated. Pour the caramel into the buttered cake pan.
• Starting in the center of the pan, layer the orange slices on top of the caramel, overlapping a bit and working your way toward the outer edge (you may not need to use all the orange slices). Set pan aside.
• Make the cake:
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
• In a separate large bowl, use an electric mixer to cream the butter and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition, and then blend in the vanilla and orange zest.
• Add the flour mixture in three parts, alternating with the buttermilk, beating just to combine. Spoon the batter in dollops over the oranges in the cake pan, being careful not to move them around too much. Smooth the top of the batter with a wet offset spatula or the back of a spoon. Bake until a toothpick inserted in the middle of the cake comes out clean, 35 to 40 minutes, rotating the pan halfway through.
• With an offset spatula or a butter knife, loosen any parts of the cake that seem to be sticking to the side of the pan. Invert the cake onto a plate or platter while it's still hot. Let cool until warm or room temperature, then cut into wedges with a serrated knife to serve.

UPSIDE-DOWN ORANGE BISCUITS

Steps:

• In a large bowl, combine flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead gently 10-12 times. , Roll into a 15x12-in. rectangle. Spread with butter. Combine the sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting from the short side. Cut into 12 equal slices. Place, cut side down, in a greased 9-in. round baking pan. , Combine topping ingredients; pour over biscuits. Bake at 450° for 20-25 minutes or until lightly browned. Cool in pan 5 minutes; invert onto a platter and serve warm.

UPSIDE-DOWN BLOOD ORANGE CUPCAKES

Steps:

• Preheat oven to 350°. Grease or line 24 muffin cups with paper or foil liners. Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Thinly slice oranges; trim to fit muffin cups. Place 1 slice in each cup; top with cranberry sauce. Bake 8 minutes., Meanwhile, in a large bowl, combine cake mix, water, olive oil, eggs and orange oil, if desired; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Remove pans from oven; fill with prepared batter., Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. Remove liners; serve with creme fraiche, if desired.

UPSIDE-DOWN RED VELVET PUDDING CAKES

Steps:

• Filling-in a small saucepan, combine chocolate chips, cream, and 1 tablespoon butter.
• Cook and stir over low heat until chocolate is melted.
• Transfer mixture to a small bowl.
• Cool for 15 minutes, stirring occasionally.
• Cover and freeze about 1 hour or until fudge-like in consistency.
• Meanwhile, allow 1/4 cup butter and egg to stand at room temperature for 30 minutes.
• Preheat oven to 375°.
• Coat eight 6-ounce custard cups or ramekins with cooking spray; arrange in a 15 x 10 inch baking pan.
• In a small bowl, stir together the flour, cocoa powder, and salt; set aside.
• In a medium bowl, beat the 1/4 cup butter with an electric mixer on med-high speed for 30 seconds.
• Gradually add sugar, beating on medium speed until combined.
• Beat on medium speed for 2 minutes more, scraping side of bowl occasionally.
• Beat in egg, food coloring, and vanilla.
• Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined.
• In a small bowl, combine baking soda and vinegar; stir into batter.
• Divide half the batter among the prepared custard cups.
• Divide filling into eight portions.
• Working quickly, use your hands to roll each portion into a ball.
• Place a ball of filling on top of the batter in each custard cup; do not allow the filling to touch sides of cups.
• Spoon the remaining batter into custard cups.
• Bake for about 20 minutes or until tops spring back when lightly touched.
• Remove from oven; let stand for 10 minutes.
• Using a knife, loosen cakes from side of cups; invert onto dessert plates.
• Spoon any filling remaining in cups on top of cakes.
• Garnish with chocolate curls.

QUICK MIX STEAMED UPSIDE-DOWN PUDDING

Steps:

• Mix butter with brown sugar an
• d spread in bottom of pudding mold.
• Add fruit or nuts of choice. Prepare the cake mix with the egg and milk or water according to directions on package. Pour into a greased 2 to 2 1/2 qt pudding mold over fruit/nut mixture and cover with a lid, foil o greased double wax paper.
• Place the mold in a sauce pan of boiling water and keep the level of the water half way up mold during cooking.
• Steam for 1 1/2 hours.
• Unmold t he pudding while hot and serve with cream, ice cream, or custard.
• NOTE: When cooking for smaller numbers, make up the whole cake mix as directed, put pour only half the cake batter into a 1 1/2 qt mold and steam for 1 hour.
• Alternately, fill individual molds and steam for 20-25 minutes.
• Bake remaining cake batter.

ORANGE UPSIDE-DOWN PUDDING (PUDDING CLUB)

Steps:

• Oven 180oC/ Gas Mark 4 Grease deep 20cm cake tin. Cream butter and sugar till pale and fluffy. Add eggs one at a time. If mixture starts to split, just add a little of the flour. Zest one of the oranges and add it, then fold in remaining flour. Spoon golden syrup into bottom of greased tin to cover base. Peel both oranges, removing skin and pith. Slice thinly and arrange, overlapping, on top of golden syrup. Slice stem ginger and place on top of orange slices. Spread sponge mixture over orange and ginger slices. Bake 35-40 mins until firm. Leave to cool, turning out onto serving plate and serve with whipped cream or ice cream.