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  • Writer's pictureSARAH

Self-saucing orange sponge pudding

Celebrate citrus with this super-simple dessert which can easily be made parev

This delightfully light pudding is easy to make dairy-free by swapping in margarine and your favourite plant milk. Feel free to substitute lemons,limes, clementines or even grapefruit for oranges or any combination of tangy citrus fruits.

Ingredients to serve 4-6:

160g self-raising flour 110g caster sugar 2 large oranges, zest and juice 120ml milk 2 tsp vanilla extract 3 large eggs 50g melted butter 10g cornflour 300-375ml orange juice (approximately) 125 ml boiling water 100g caster sugar


  • Pre-heat oven to 180°C and generously grease a 2-litre baking dish.

  • Sift the flour into a large mixing bowl and stir in the caster sugar and orange zest.

  • Measure the milk into a large jug and add the vanilla, eggs and melted butter. Whisk with a fork to combine.

  • Stir the milk mixture into the flour mixture and mix to combine and then pour the batter into the greased baking dish.

  • Sprinkle the cornflour over the top of the pudding batter through a tea strainer.

  • Strain the orange juice through a sieve (to remove the pulp) into a large jug.

  • Top up with the ready- made orange juice so you have 375ml then add sugar and boiling water.

  • Pour the mixture onto the pudding over the back of a large spoon.

  • Put the dish on a baking sheet and into the centre of the oven for approximately 20 minutes until golden and well risen.

  • Dust with icing sugar and serve with cream, custard or ice cream.

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