Hot orange and roquefort pudding with creme anglaise

Serves 2

Preparation time less than 30 mins

Cooking time less than 10 mins

For the pudding
1 orange, sliced across the segments
roquefort, for crumbling
55g/2oz butter
55g/2oz sugar
55g/2oz self-raising flour
1 egg
For the crème anglaise
150ml/¼ pint milk
1 vanilla pod
1 egg
2 tbsp sugar
2 tsp cornflour
1. To make the pudding, place an orange slice each into two buttered ramekins.
2. Crumble the roquefort over each orange slice.
3. Blend the butter, sugar, flour and egg in a food processor until well combined.
4. Spoon the cake mixture into each ramekin.
5. Lightly seal the ramekins with cling film and microwave on high for 4-5 minutes, until the cakes are set.
6. To make the crème anglaise, slice the vanilla pod and scrape the seeds into the milk.
7. Gently scald the milk over medium heat.
8. Beat the egg with the sugar and cornflour in a large mixing bowl.
9. Stir in the warm milk, whisking continuously to prevent the egg from curdling/cooking.
10. Strain and return the mixture to the saucepan and cook over medium heat. Remove ring.
11. Stir continuously until the custard has thickened.
12. Serve warm with the warm pudding.

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