Amares Orange Pudding — Gastronomic Weekends Formula
The official Gastronomic Weekends programme has consistently published this three-ingredient formula, plus caramel for the mould, since at least 2014–2015. The teacup is left unconverted, and the source gives no yield, temperature or bain-marie duration.
- Yields
- Not stated
- Prep
- Not stated
- Cook
- Not stated
Ingredients
- 400 g / 14.1 oz Sugar
- 8 Whole eggs
- 1 teacup; volume undefined Amares orange juice
- Ingredients and amount not stated Caramel for the mould
Method
Prepare a pudding mould lined with caramel. The publication states neither shape, capacity, caramel formula nor amount.
Beat the eight whole eggs.
Add 400 grams / 14.1 ounces of sugar and continue beating “a little”. The source defines no duration, speed or final appearance.
Add one teacup of Amares orange juice and mix well. The cup volume and juice preparation are not specified.
Pour the mixture into the caramel-lined mould.
Cook in a bain-marie. The official recipe does not state whether this is done in an oven or on the hob, or give temperature, water level, cover, duration or doneness test.
The source ends at cooking and supplies no cooling, unmoulding or storage instructions. Any trial should record those parameters as modern decisions.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
Read the editorial policy →
