■ 150g|1/2+1/3 cup caster sugar

■ 4 tablespoons of orange juice, strained

■ finely grated zest of 1 orange

■ 6 egg yolks

■ 1 egg white, whisked to stiff peaks

■ butter to grease ramekin dishes

■ boiling water

■ equipment; ramekin dishes, whisk, 4cm|1.5" deep baking pan


1. Pre-heat the oven to 170˚C|340˚F, and lightly grease the ramekin dishes with a little butter.

2. Whisk the sugar and orange juice together in a bowl, add the grated zest and whisk again. Separately whisk the egg yolks together, and then gradually mix into the orange-sugar.

3. Separately whisk the egg white until stiff peaks are formed, add about 1/3 to the batter and gently fold in. Continue to gently fold in the remaining whisked egg white until there are no visible lumps.

4. Ladle the mixture into the ramekin dishes to just below the rim and place on a baking pan; add boiling water to the baking pan to reach about 1/3 up the side of the ramekin dishes. Bake for 35-40 minutes until the tops are golden.

The tops of these puddings will fall as they cool, so are best served straight from the oven.


1 x 3oz serving (of 6): 164 calories, 5.5g fat (2.2g saturated fat), 212mg cholesterol, 21mg sodium,26.7g carbohydrates (26g sugars, 0g fibre), protein 23.4g.

Macao Orange Pudding Recipe

Pudim de Laranjas

Macau Orange Pudding | Pudim de Laranjas

Prep: 20m | Cook: 35m | Yield: 3 x 6oz|240ml or 6 x 3oz|120ml  Ramekins

Easy gluten-free recipe for baked orange pudding with an orange curd filling and delicate crust.

Recipe adapted From: Felipe B Nery's english translation of Maria Celestina de Mello e Senna's cookbook "Bons Petiscos", 1972. Accessed online 2015, no longer available.