Ingredients Jump to Instructions ↓

  1. 100g butter

  2. 1/3 cup (90g) caster sugar

  3. 1 teaspoon grated lemon rind

  4. 1 teaspoon grated orange rind

  5. 2 eggs, lightly beaten

  6. 3/4 cup (90g) self-raising flour

  7. 2 tablespoons poppy seeds

  8. 1/4 cup (60ml) orange juice

  9. Syrup

  10. 1 orange

  11. 1 lemon

  12. 1/2 cup (125g) caster sugar

Instructions Jump to Ingredients ↑

  1. Method :

  2. Preheat the oven to moderate 180°C (350F°/Gas 4). Cut out six rounds of baking paper to fit the base of 3/4 cup (185g) muffin holes, then line the six holes with the paper.

  3. Place the butter in a bowl and beat until soft and creamy. add the sugar and rinds and beat until lightly and fluffy. Gradually add the egg, beating well after each addition. Using a metal spoon, fold in the sifted flour, poppy seeds and orange juice and mix well.

  4. Spoon into the muffin holes and bake for 15-20 minutes, or until a skewer comes out clean when inserted into the centre. Leave for 2-3 minutes before turning out.

  5. Meanwhile, to make the syrup, peel the rind from the orange and lemon, removing any pith. Cut into thin strips and place in a small saucepan with 1 cup (250ml) water, bring to the boil, the reduce the heat and simmer for 2 minutes. Drain, reserving the rind.

  6. Return the rind to the same pan. Squeeze the fruits and pour the juice over the rind. Add the sugar and stir over low heat until the sugar dissolves. bring to the boil, then reduce the heat and simmer for 5 minutes, or until thick.

  7. Place the puddings on serving plates, pour on the syrup and rind serve with cream.


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