Easy recipe Orange Almond Syrup Puddings

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about three/about four cup Caster Sugar about three/about four cup Orange Juice Preheat oven to one hundred and eighty°C or one hundred and sixty°C fan. Grease six about three/about four-cup muffin tins, and line the base of each with a disc of baking paper. Place orange (Recipes by ingridients orange) in a single layer in a microwave-safe dish. Orange Almond Syrup Puddings. Cover and microwave on high for about eight mins or until very soft. Uncover and stand until cool enough to handle. TIP Don’t have a microwave? Boil whole oranges in a partially covered saucepan, topping up with boiling water as needed, for two hrs. Orange Almond Syrup Puddings. Drain and cool. Orange Almond Syrup Puddings. Quarter, then continue from step two. Remove any pips and discard, leaving skin intact. Transfer orange (Recipes by ingridients orange) and any juice from the dish to a food processor. Process until pureed. Add the eggs, almond meal, sugar and, baking powder (Recipes by ingridients baking powder) and process until smooth. Pour evenly among the prepared tins. Bake for thirty-five-fourty mins or until lightly browned and the centres are just firm to the touch. Cool in the tins for about five mins. Run a knife around each pudding (Recipes by ingridients pudding) to loosen, and place a board or rack over the tin. Orange Almond Syrup Puddings. Quickly invert to turn out the puddings. Orange Almond Syrup Puddings. Meanwhile, to make the syrup, stir the sugar and juice in a small saucepan over low heat, without boiling, until the sugar dissolves. Orange Almond Syrup Puddings. Bring to the boil and cook, without stirring, for six mins or until syrupy (it thickens as it cools). Drizzle the puddings with the syrup, and serve with yoghurt. . Orange Almond Syrup Puddings.