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Caramelized Orange Pudding

by Heather Whinney, Jane Lawrie & Fiona Hunter from The Gluten-Free Cookbook

This Caramelized Orange Pudding recipe from The Gluten-free Cookbook is delicious served with hot gluten free custard.

From the book

Heather Whinney, Jane Lawrie & Fiona Hunter


Be patient when baking this tangy, orange-topped sponge. Don’t open the oven for a peep too early or the pudding won’t rise and it may even sink.

Cook’s Tip:This is a great pudding for children, best when served with gluten-free custard.

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275g (91⁄2oz) unsalted butter, plus extra for greasing
3–4 oranges, peeled, pith and pips removed, and thickly sliced
3–4 tbsp demerara sugar
115g (4oz) gluten-free self-raising flour
1 tsp gluten-free baking powder
1 tsp xanthan gum
175g (6oz) golden caster sugar
3 eggs
3 tbsp milk
double cream, crème fraîche, or glutenfree custard to serve

Essential kit

You will need a 18 x 30cm (7 x 12in) ovenproof dish.


Preheat the oven to 180°C (350°F/Gas 4). Grease an 18 x 30cm (7 x 12in) ovenproof dish with a little butter. Melt 100g (31⁄2oz) butter in a large, non-stick frying pan over a medium heat. Add the orange slices and demerara sugar, and cook for 5–6 minutes until the oranges are golden and caramelized. Don’t let the sugar burn. Put the oranges and sauce into the ovenproof dish.

Sift the flour, baking powder, and xanthan into a large bowl and set aside. Place the remaining butter and caster sugar into a bowl and beat with an electric whisk until light and fluffy. Do this for at least 8 minutes so it is really light. Add the eggs, one at a time, with a spoonful of the flour mixture. Beat until well incorporated, then fold in the remaining flour mix, and stir in the milk.

Spoon the mixture over the oranges and bake for 30–40 minutes, or until risen and golden and an inserted skewer comes out clean. Spoon into shallow bowls with the orange slices on top. Serve with double cream, crème fraîche, or gluten-free custard.


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