Orange Pudding Cake

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I just watched an episode of her making these and they looked so good I immediately went into the kitchen to make.

A few modifications: I used the zest of a LEMON and the juice, buttermilk instead of skim milk, and baked them in extra large muffin pans because I don't have enough ramekins. Followed everything else exactly, and baked for 20 minutes. They turned out PERFECT! The flavor was awesome, and the texture was cakey on the outside and like thick, delicious pudding on the inside.

Husband thought lime ones would be equally delicious. They were so easy and the ingredients are so common...I'll definitely be making these again. Thanks Sandra!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Was skeptical after reading other reviews, but tried it anyway. Followed the directions exactly, and it tasted great. Very light and not overly sweet.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

When i made the cake, it came out like it was suppose to. (perhaps this is because i let all the ingredients come to room tempterature, used a medium sixed orange, and beat the egg whites longer than i thought necesarry.

However, the flavor was not as strong as i was hoping. i am goig nto try it with orange extract next time. I am also thinking about sprinkling the ramekin with sugar prior to putting in the cake mix to make it a bit sweeter.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this for my family and they loved it! My husband the health nut could enjoy a simple flavor filled desert that wouldn't leave him stuffed! Like Teresa I used extra large eggs as well and I did have to leave it in just a few minutes longer but they came out great.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this last night for dessert and had a perfect result. The top was nicely puffed up like a souffle and the bottom was the consistency of a thick pudding, just the way it should be. Only change I made to the recipe was to add a dash of cream of tartar to the egg whites to give them a little help reaching stiff peaks.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made a couple of changes and mine came out good. This is not a filling dessert by any means but it was a good way to end the meal on a sweet note (and at a 125 calories per dessert who can complain. Instead of using a regular orange, I tried a blood orange. This intensified the orange color a bit, making the finished product more visually appealing. The size of my orange was on the smaller side - about 2.5" in diameter. Since the orange was smaller there was less juice so I added a little less than 1/8th of a teaspoon of pure orange extract. I think the smaller orange solved the problem a few folks had with the dessert being too liquidy and the extract added the extra flavor that was needed. I used 2% milk, not skim because that was all I had on hand. Make sure you beat the eggs to stiff peaks, not soft and take care not to get the pith of the orange in when you are zesting it. The finished dessert had a layer of pudding on the bottom of the ramekin which was covered by an light orange souffle. It puffed up beautifully - about a half inch above the rim of the ramekin. I would definitely make the dessert again. I gave it a 4 star rating rather than five because the recipe wasn't perfect as is and needed some modification.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Besides from being totally hideous, it was awful. I took a few bites of it and it gave me heartburn all night. I had to lie to my husband and make the excuse it is diet food so that he wouldn't think I was loosing my touch.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Sounds like Berta and I need to join forces, and then we might end up with the right dessert, since hers was all cake and mine was all pudding!

I followed the directions exactly (after seeing the episode twice on TV, so I knew what to do, and my cakes ended up about 2/3 pudding with only the thinnest layer of soggy cake. All in all they were barely and inch thick. The flavor was fine, but didn't puff up as well as other pudding cakes that I've made. I would have to give this one a 2nd shot before I write it off for good, but on my first go it certainly didn't knock my socks off.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I had a good result with this recipe. It is similar to a British dessert called a sponge which also incorporates beaten egg whites into the mixture and is steamed in a bain marie. I thought the flavor was light and delicate, and the texture more like a souffle. Mine did take a few minutes longer to set than the 22 minutes Sandra states, but I also used extra large eggs which increased the volume of the recipe. As for the negative reviews, "B"'s result may be due to not getting the egg whites to the stiff peak stage before incorporating them in the yolk mixture, so hopefully your next attempt will be successful. Maybe someone else has an answer for Berta.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I tried this cake and it was dry and there was no pudding. I cook it at 325 for 22 mins. Plus it didn't have much flavor. I'm going to try one of the other recipes maybe they are what I want.