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Caramel oranges

Granny’s top Sunday pudding (with strawberry jelly & ice cream!).


Serves 6

6 oranges (1 per person if making for more)
1 tbsp caster sugar
1 tsp brandy, cointreau or whatever you have (optional)
150ml water
115g granulated sugar
sprinkling small mint leaves
whipped cream (optional)
2 tbsp chopped hazelnuts or pistachios (optional)

To peel the oranges, cut the top and bottom off, approximately 0.3mm in thickness to make a base on which you can stand the orange on a chopping board. Cut the peel with a sharp knife downwards around the orange in 1-1.5cm strips, taking the pith off at the same time. Lay the orange on its side and slice into rounds, about 5 per orange. Arrange them in a large shallow bowl or platter. Sprinkle with caster sugar and brandy.

Heat the sugar and water, stirring until dissolved and then boil rapidly without stirring until it turns a pale browns caramel colour. Pour over the oranges and leave in a cool place for several hours.

Decorate with mint leaves and/or nuts. Serve with whipped cream.

Approximate cost £2.00