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Negroni pudding recipe
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Decadent adult dessert: Fluffy orange-almond cake over zesty cocktail sauce.
Ingredients:
  • 150g (1 cup) self-raising flour
  • 55g (1 ⁄2 cup) almond meal
  • 20.00 ml finely grated orange rind, plus extra, cut into strips, to decorate
  • 215g (1 cup) caster sugar
  • 1 egg, lightly whisked
  • 125ml (1 ⁄2 cup) milk
  • 50g butter, melted, cooled slightly
  • 5.00 gm cornflour
  • Double cream, to serve
  • Dehydrated blood orange slices, to decorate (see note)
  • 185ml (3⁄4 cup) fresh orange juice
  • 185ml (3⁄4 cup) Campari Negroni liqueur, plus extra, to serve (optional)
Instructions:
  • Preheat your oven to 180C (160C fan-forced) and generously grease a 1.5L (6 cup) baking dish with butter.
  • In a large bowl, mix together the flour, almond meal, orange rind, and 1⁄2 cup of sugar. Add the egg, milk, and butter, and stir until fully combined. Transfer the mixture to the prepared dish, spreading it evenly to cover the base. In a small bowl, combine the cornflour and remaining sugar, then sprinkle over the pudding mixture.
  • In a small saucepan over medium heat, warm the orange juice until it just starts to boil. Stir in the liqueur and gently drizzle the sauce over the pudding mixture using the back of a large metal spoon.
  • Bake for 35-40 minutes until the pudding is firm to the touch. Let it cool for 5 minutes before serving.
  • Top with a generous dollop of cream and garnish with vibrant blood orange slices and additional strips of orange rind. Optionally, drizzle with more liqueur for added flavor.

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