Dessert

Sticky orange and semolina pudding with rose custard

Name: Sticky orange and semolina pudding with rose custard recipe
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 8
Ingredients: 225g thick Greek-style yoghurt; 55g caster sugar; 100ml light olive oil; 2 eggs; 2 oranges, (both finely zested, and 1 orange peeled and thinly sliced); 160g fine semolina; 75g self-raising flour; 1 tsp baking powder; 1/2 tsp ground cardamom; 50g almond meal; Chopped pistachios, to serve; Dried rose petals (from gourmet food shops), to serve; Juice of 1 orange; 125g caster sugar; 40.00 ml Grand Marnier (substitute other orange liqueur); 8 egg yolks; 110g caster sugar; 500ml milk; 1 vanilla bean, split, seeds scraped; 2 tsp rosewater

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1h 10m

Sticky orange and semolina pudding with rose custard

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by Valli Little

delicious. team

Jun 01, 2017

This aromatic Moroccan pudding is full of flavour, and is guaranteed to bring the 'wow' factor to any meal.

225g thick Greek-style yoghurt
1/4 cup (55g) caster sugar
100ml light olive oil
2 eggs
2 oranges, (both finely zested, and 1 orange peeled and thinly sliced)
160g fine semolina
1/2 cup (75g) self-raising flour
1 tsp baking powder
1/2 tsp ground cardamom
1/2 cup (50g) almond meal
Chopped pistachios, to serve
Dried rose petals (from gourmet food shops), to serve

Orange syrup

Juice of 1 orange
125g caster sugar
2 tbs Grand Marnier (substitute other orange liqueur)

Rose custard

8 egg yolks
1/2 cup (110g) caster sugar
2 cups (500ml) milk
1 vanilla bean, split, seeds scraped
2 tsp rosewater

Method

1.

For the orange syrup, combine orange juice, sugar, liqueur and 1/2 cup (125ml) water in a saucepan over low heat and cook, stirring, until the sugar has dissolved. Bring to a simmer and cook, swirling the pan occasionally, for 5 minutes or until thickened slightly. Set aside.
2.

For the rose custard, place egg yolks and sugar in a heatproof bowl and whisk until smooth. Place milk and vanilla seeds and pod in a saucepan over high heat. As soon as milk mixture starts to bubble, pour it into egg yolk mixture, whisking constantly. Return to pan and place over low heat. Stir with a wooden spoon for 12-15 minutes or until thick and smooth.
3.

Remove from heat and pour through a fine sieve into a bowl. Stir through rosewater, then cover surface directly with plastic wrap to prevent a skin forming and set aside.
4.

Preheat the oven to 180°C/160°C fan-forced. Grease a 23cm, 1.2L (5-cup-capacity) baking dish.
5.

Place yoghurt, sugar, oil, eggs and zest in a stand mixer fitted with the whisk attachment and whisk until well combined. Fold through semolina, flour, baking powder, cardamom and almond meal. Spread mixture evenly into prepared dish and top with orange slices, pressing orange in slightly. Bake for 45-50 minutes or until a skewer inserted in the centre comes out clean (cover with foil if top becomes too brown during cooking).
6.

Pour orange syrup over hot cake and stand for 10 minutes or until most of the syrup is absorbed. Using a blowtorch, gently toast orange slices until charred. (Alternatively, place under preheated grill.)
7.

Scatter pistachio and rose petals over pudding and serve warm with rose custard.