175g butter, softened 1 cup caster sugar 3 tbsp orange marmalade Finely grated zest of 1 orange 150g plain yoghurt 3 eggs 1¹/³ cups self-raising flour, sifted ½ tsp baking powder ToppingJuice
|1 cup||Caster sugar|
|3 Tbsp||Orange marmalade|
|150 g||Plain unsweetened yoghurt|
|1⅓ cups||Self raising flour|
|½ tsp||Baking powder|
- Heat oven to 160degC fan bake. Grease 8 individual mini cake tins or ramekins. Place all ingredients in a bowl including softened butter and zest of orange and gently whisk with an electric mixer until just combined into a smooth batter.
- Spoon mixture into prepared tins. Bake for 30 minutes or until a skewer inserted into the centre of one pudding comes out clean. Remove to cool a little, then turn out onto a platter.
- Heat the orange juice and topping marmalade in a small saucepan until the marmalade melts. Spoon a little topping over each pudding while still warm. Serve with yoghurt or cream on the side, if desired.