Lizelle’s Paramalat Winter Pudding

Parmalat Winter Pudding

Recipe By: Lizelle Solomon

Self Saucing Orange pudding


1½ cups self-raising flour
⅔ cup caster sugar
½ cup Parmalat milk
80g unsalted butter, melted
2 tbsp golden syrup
2 tsp orange zest, finely grated
1 egg
2 oranges
1 cup freshly squeezed orange juice, strained
½ cup water
1/2 t Salt
1/2t fresh ginger
2 whole star aniseed

Preheat oven to 180°C.
2. Grease a deep, 8-cup capacity ovenproof dish with butter.
3. Sift flour into a large bowl, stir in sugar and set aside.
4. Put milk, butter, syrup, zest and egg in a jug and whisk with a fork until combined.
5. Add mixture to dry ingredients and beat with a wooden spoon until smooth. Spread into bottom of prepared dish.
6. Heat juice, spices and water in a heatproof jug in microwave until hot. Let steep for a few minutes.
7. Slowly pour juice mixture over the back of a metal spoon onto pudding . Bake for 50-55 minutes or until a skewer comes out clean when inserted into cake portion. Cover with foil if over browning. 

Note: This pudding is best served as soon as it’s baked, as syrup will absorb into cake on standing. 

Parmalat Dark Chocolate Sauce:

500 ml Parmalat Custard
250ml Dark Chocolate Coconut Cream


1. Melt dark chocolate in microwave.
Heat custard in pot over medium heat.
3. Add Chocolate and incorporate into custard. 4. Add a little bit of Coconut cream.


Damien’s Banana Sponge with Chocolate Mousse and Caramel Sauce
Chantelle’s Amarula Malva Pudding
CinaJane Pumpkin Pudding
Anna Stofberg's Modern Malva
Glenda's Orange infused malva cupcakes
Lizelle's Parmalat Winter Pudding