I can’t remember if I have said before or not, but we don’t tend to be a particularly dessert-oriented household. I mainly have my husband to thank/blame for this as he would much rather have extra main than a dessert apart from a few exceptions (like Christmas pudding) and so I have just got out of the habit of bothering. Plus, time-wise it doesn’t get up the top of the list that often. More likely, if I have space when we go out I will have dessert then. That does limit the choice, though, (especially if you don’t go out all that much or to that wide a range of places) and sometimes it’s nice to have one of your own creations. Plus, I realized I hadn’t posted a dessert in forever so it was about time I did. Dessert is another thing that can be a bit tricky this time of year – it’s not hot crumble season really, but something cold doesn’t feel quite right either. I came across some warm pudding recipes – a kind of soufflé really – and from there my mind got to this pomegranate and orange pudding. I’m glad it did as this pudding was delicious.
My thought was to take some of the flavors of the season and make them into something that has both a freshness and comfort-factor. Kind of the dessert equivalent of the orzo bake I made, I guess. Orange and pomegranate were perfect for this, and the flavors are fantastic in this warm but light pudding. I know pudding has different meanings in the US and UK, so this may not fit the US understanding, but soufflé didn’t feel right either when it was warm and sweet – dessert soufflés in my mind are generally cold and mousse-like. There didn’t really seem any other name to call it, though, as it’s not a cake and just calling it a ‘pot’ or something seemed a bit non-descript. Whatever you want to call it, let’s just say you should try it as it is definitely not something you’ll regret.
It’s not that difficult to make either – it works on the general principle for soufflés of mixing the yolks with the other ingredients, then whisking up the whites and carefully folding them in. They are then cooked in a bain-marie (otherwise known as a dish with water in it that the little ramekin pots sit in) to help them cook evenly without burning.
The end dessert is light and fluffy on top with a little bit of natural sauce formed at the bottom that mix together in your spoon to be thoroughly delicious. The fresh citrus and pomegranate flavors are wonderfully sweet and fresh. It’s on the sweet end of my taste, and I may try it with less sugar in the future as a result, but I have left it as I made it since I think it’s probably about right for normal-people’s tastebuds. Certainly, it gives you an excuse to try it more than once if you’d like to experiment with the amount of sugar in there, which to me is a great idea as it’s so tasty. I know it doesn’t necessarily fit the generally healthy scope of this blog, but it is not terribly bad for you (hey, there’s vitamin C-rich fruit juice and protein in there!), plus the desserts are small enough to be considered a little treat. Because we all need that now and then, don’t we? And this is the perfect treat for this time of year.
These citrus-flavored desserts are light but warming and flavorful.
- 2 1/2 tbsp butter 30g
- 3 tbsp sugar 40g
- 1 egg
- 1/2 orange zest ie from 1/2 orange
- 1/4 cup orange juice 60ml, approx 1/2 orange
- 1/3 cup milk 80ml
- 1 tbsp pomegranate molasses pomegranate syrup
- 4 tbsp all purpose flour 40g plain flour
Preheat oven to 350F/180C and lightly butter 2x 1cup (240ml) or 3x 6oz (175ml) ramekins or custard dishes.
Cream together the butter and sugar in a bowl then add the egg yolk, orange zest and juice, milk, pomegranate molasses and flour and mix together until combined.
In a separate bowl, whisk the egg white until it forms soft peaks (when you lift out the whisk, you'll get a little peak but it'll then fall back into the mixture).
Carefully fold the egg white into the orange mixture and then pour into the prepared dishes.
Sit the dishes in an oven dish large enough to hold them all and carefully fill the oven dish with water up to around half way up the ramekins, being careful not to get any water in the mixture.
Carefully transfer the dish to the oven and bake for around 20-30min until just firm to the touch on the top and lightly golden.
Carefully remove the ramekins from the water-filled dish and allow to sit for a couple minutes before serving.
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