"It's a complicated, finicky dessert: The instructions ask the baker to boil an orange, and then to use its pureed flesh in a sponge batter, and to use the boiling water to thin a lemon-scented golden syrup made from caramelized sugar, a portion of which is used in the initial bake and the remainder of which is later flavored again with blood orange and cracked cardamom pods, and then re-cooked to a thicker consistency."
"The technical challenge for the third-to-last week of the 16th series of The Great British Bake Off was to prepare six of Prue Leith's Gluten Free Orange and Cardamom Puddings. The sponge batter is divided into six pudding molds, sealed, and then steamed in a bain-marie double boiler for approximately an hour. When it has finished steaming, it is dressed with the citrusy syrup. Also it is served with warm pourable crème anglaise, which the baker also made, somewhere in there."
Two home bakers attempt a Great British Bake Off technical: six gluten-free orange and cardamom puddings. The recipe requires boiling whole oranges, pureeing the flesh into a sponge batter, and using the boiling water to thin a lemon-scented golden syrup made from caramelized sugar. Part of the syrup is used in the initial bake and the remainder is later flavored with blood orange and cracked cardamom pods, then re-cooked to thicken. The sponge batter is divided into six molds, sealed, and steamed in a bain-marie for about an hour, then dressed with citrus syrup and served with warm pourable crème anglaise. Timing uncertainty arises over how long the orange puree must cool before being combined with raw eggs; an estimated timeline adds five minutes to reach boiling, fifteen minutes simmering, two minutes for prep, and a guessed three minutes cooling.
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