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Individual Fruit Puddings

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Individual Fruit Puddings ! Aha! These make a dreamy dessert ! Do try these deliciously fruited cups of pudding with orange sauce poured over for your next dessert ! Your suggestions for these Individual Fruit Puddings are eagerly awaited !
  Oranges 2 Medium
  Enriched all purpose flour 1 1⁄2 Cup (24 tbs), sifted
  Baking soda 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Shortening 1⁄4 Cup (4 tbs)
  Firmly packed brown sugar 1 Cup (16 tbs)
  Egg 1 , well beaten
  Dark seedless raisins 1 Cup (16 tbs)
  Pitted dates 1⁄2 Cup (8 tbs), cut into pieces
  Walnuts 1⁄2 Cup (8 tbs), chopped
  Sugar 3⁄4 Cup (12 tbs)
  Cornstarch 2 Tablespoon
  Salt 1⁄8 Teaspoon
  Orange juice 3⁄4 Cup (12 tbs)
  Water 1⁄2 Cup (8 tbs)
  Grated orange peel 1 Teaspoon
  Butter/Margarine 1 Tablespoon

1. For pudding, grease eight 5-ounce custard cups. Set aside.
2. Peel oranges; slice into cartwheels, and cut into pieces; reserve juice as it collects.
3. Blend flour, baking soda, salt, cinnamon, cloves, and nutmeg. Set aside.
4. Beat shortening; add brown sugar gradually, beating until fluffy. Add egg and beat thoroughly.
5. Mix in the orange pieces, reserved juice, raisins, dates, and walnuts. Blend in the dry ingredients.
6. Fill custard cups about two-thirds full with mixture; cover tightly with aluminum foil. Set in a pan and fill pan with water to a 1-inch depth. Cover pan with aluminum foil.
7. Cook in a 325°F oven 2 hours.
8. For Orange Sauce, mix sugar, cornstarch, and salt in a saucepan. Add orange juice and water gradually, stirring constantly. Bring to boiling, stirring constantly until thickened; cook over low heat 6 to 8 minutes, stirring occasionally.
9. Remove from heat. Blend in orange peel and butter. Keep warm.
10. Unmold puddings while hot onto dessert plates and spoon sauce over each.

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Individual Fruit Puddings Recipe