Bake the puddings on shelf level 2 on the ‘Humidity High’, program at 95 degrees C (205 degrees F) for 40 minutes.
To make the sauce, cook the
Granulated Sugar (1/4 cup)
Orange Liqueur (2/3 cup)
Ground Cinnamon (1 pinch)
Orange Juice (1 cup)
in a pot until it has reduced down and thickened to a syrupy texture.
While the sauce reduces, make the whipped cream. Place the
Heavy Cream (1 cup)
in a chilled bowl and beat with a hand mixer until soft peaks form.
To serve: turn out the puddings and serve warm with the sauce and whipped cream. Garnish with a slice of
Oranges (to taste)
Citrus Leaves (to taste)
Nutrition Per Serving
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