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Orange Pudding Cake

I really like pudding cakes. The combination of the light, moist cake layer with the bubbling sauce underneath is just delightful. I like the fact that you never need an extra topping or garnish with a serving of pudding cake (though whipped cream would work, if you like), either. I also like the fact that this dessert dessert is relatively low in fat. Using whole milk will make it richer, but it’s not necessary.

Pudding cakes only take about 5 minutes to put together and can be served almost straight from the over. Personally, I don’t mind waiting about 10 or 15 minutes, since I don’t like to burn my tongue, but it’s entirely up to you.

Orange is a nice change from the more typical lemon and chocolate pudding cakes because it’s a little bit different. The vanilla flavor comes through a bit more strongly and the whole thing is light and sweet. There is less of a tang than in the lemon pudding and less dense richness than in the chocolate pudding. I also like variations on a theme, since this is essentially the same recipe as the lemon pudding cake. It means that I have more dessert options without having to deal with a whole new recipe.

Orange Pudding Cake
(adapted from All American Desserts)
2 eggs, separated
1/4 cup fresh orange juice (I used blood orange)
2 tsp orange zest
2/3 cup milk (I used nonfat)
1 tsp vanilla extract
1 cup sugar
1/2 cup ap flour
1/4 tsp salt

Preheat oven to 350F.
Place a 9-inch cake pan, filled with about 3/4 inch of water, into the oven. Grease a 1 quart (4 cup) souffle dish and set aside.
In a large bowl, whisk together sugar, flour and salt. Add in egg yolks, orange juice, orange zest, milk and vanilla, and whisk thoroughly.
In a medium bowl, beat egg whites to soft peaks. Stir or fold egg whites gently into lemon mixture, until well combined. Pour mixture into prepared souffle dish and gently place in water bath.
Bake for 45-50 minutes, until the cake has risen and begun to pull away from the sides of the dish. Serve warm.
Serves 4.

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  • koreanmiss
    March 22, 2006

    If I wanted to make a lemon pudding, would I just substitute the orange for lemon?
    How would this be different if I was making a chocolate pudding cake?

  • ggpaborito
    March 22, 2006

    This is really new for me! Orange Puding cake!? I never thought about that! Thanks for sharing this idea… I will be sure that I will try this, (your way) 🙂

  • Anonymous
    March 22, 2006

    koreanmiss – If you follow the links in the article, you’ll find the recipes for lemon and chocolate pudding cakes.

  • Chloe
    March 22, 2006

    This seems so easy… and yummy 🙂

  • Alanna
    March 22, 2006

    My friend Marty did (lemon) pudding cakes in individual ramekins for our book club last month — we were stunned into silence.

  • mari
    March 22, 2006

    Looks delicious, and not surprised that the original recipe is from Nancy Baggett. She has written several wonderful books with great recipes and insights.

  • koreanmiss
    March 22, 2006

    never even thought of following the link.
    gaaah! I feel dumb.

  • Molly
    March 22, 2006

    Nic, this looks and sounds delicious! Reading about it made me recall a lemon-blackberry pudding cake that I made a few summers back and had completely forgotten – thank you! An orange version sounds wonderfully fragrant and very pretty, especially with the late-winter blood oranges in the market now. Yum. Thank you.

  • violet
    March 22, 2006

    as always, an impeccable sounding recipe, nic.

  • Janice
    March 22, 2006

    Oh my gosh…I can’t wait to try this (or all of them). I just discovered clafouti — so another simple and delicious recipe that will “stun people into silence” is fabulous. tks!

  • Oana
    March 22, 2006

    Thanks for the inspiration! Made this tonight and it’s almost gone!

  • J
    March 23, 2006

    hi nic, how awesome – looks every bit as moist and fragrant as you have lovingly described…do you think it would work with some marmalade swirled in – have some seville marmalade and was wondering what to do with it.thanks, as always, for the inspiration!

  • emily
    March 23, 2006

    This looks so good.I’m a big fan of anything citrus.

  • Dawna
    March 23, 2006

    Nic, I was eyeing this and wondering how it would work with ground almonds instead of flour. Any thoughts? I might give it a go and find out!

  • Nic
    March 23, 2006

    J – I think that would work wonderfully!

    Dawna – I’m not so sure about using ground almonds, but since they do work in sponge cakes the will probably work here. It’s not to my tastes, but go for it!

  • Ivonne
    March 24, 2006


    Like you I am a huge fan of pudding cakes. But I have never seen a recipe for an orange one. This is going on my must-try list!

    Thanks … it looks lovely!

  • cheryl
    March 31, 2006

    Hi, what’s ap flour?

  • Jenny
    April 8, 2006

    Hello Nic! It’s my first visit to your site, and after wanting to make a pudding cake for ages and ages, this post finally inspired me to drag out the mixer. And what a treat! I used brown sugar and tangerines because that was what I had on hand, and the result tastes like christmas and easter collided. Thanks so much for the recipe (and the best sprintime supper ever)! I’ll be back frequently.

    Cheryl, I believe “ap flour”= “all purpose flour.”

  • Abbyabbie
    March 8, 2010

    I still enjoy reading your posts long

  • Globetrotter
    April 13, 2010

    Amazing recipe.. It’s comes jus as in the picture. But it’s jus a lil too sweet so can reduce sugar a bit if you are not a sweet tooth. The sweetness is very apparent at the bottom in the pudding part. Very ideal for a warm dessert during winter. Otherwise too it’s a great orange flavoured freshener!!!! Cool recipe for a change from the chocolate ones!!

  • Globetrotter
    April 13, 2010

    Forgot to mention.. I made the recipe for 1 egg and I got 4 servings in 4oz ramekins. And it was ready in 35 mins so keep an eye well ahead of time.

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