Boodles orange fool

9 INGREDIENTS • 5 STEPS • 1HR

Boodles orange fool

Recipe

4.8

4 ratings
This playful pudding is ideal for gluten-free guests. Think juicy orange pieces, soft orange and poppyseed cake, and rich double cream with a hint of marmalade and orange juice. Topped with crunchy flaked almonds for a nostalgic finish, this is bright, zingy, and totally delicious.
Love This Recipe?
Add to plan
logo
Boodles orange fool
Save
This playful pudding is ideal for gluten-free guests. Think juicy orange pieces, soft orange and poppyseed cake, and rich double cream with a hint of marmalade and orange juice. Topped with crunchy flaked almonds for a nostalgic finish, this is bright, zingy, and totally delicious.
author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

1HR

Total time

Ingredients

Servings
6
For the cake
1 box
(300 g)
M&S Made Without orange and poppy seed cake mix
2
M&S free range medium eggs
100 ml
olive oil
For the cream
300 ml
double cream
1
M&S Remarksable Value orange, zested, juiced
1/2
M&S Remarksable Value lemon, zested, juiced
4 tbsp
M&S Organic fine cut Seville orange marmalade
To serve
2
M&S Remarksable Value oranges
as needed
toasted flaked almonds

Nutrition per serving

VIEW ALL
Calories
583kcal
Fat
33.2 g
Saturates
14.1 g
Sugars
41.9 g
Salt
175.5 mg
Love This Recipe?
Add to plan
logo
Boodles orange fool
Save
author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

Hide images
step 1
Preheat the oven to 180°C/160°C fan/gas mark 4. Empty the cake mix (1 box) into a large bowl and whisk in the eggs (2), 50ml cold water and olive oil (100 ml). Whisk with an electric mixer for 2 minutes, (or 3-4 using a hand whisk), and pour the mixture into a prepared loaf tin. Bake for 30-35 minutes and then allow it to cool. Leave to cool.
step 2
Tear the cake into chunks and divide between small glasses.
step 3
To make the sweetened cream, mix the double cream (300 ml) with the orange (1) and lemon zest (1/2), as well as half the juice of each. Add the marmalade (4 tbsp), then whisk until soft peaks form.
step 4
Cut 1½ oranges (2) into segments, then squeeze the remaining half orange juice on top of the cake. Top the cake with slices of orange, followed by the sweetened cream.
step 5
Finish with flaked almonds (as needed) and a final orange segment. Make ahead the day before and keep in the fridge until ready to serve.
step 5 Finish with flaked almonds (as needed) and a final orange segment. Make ahead the day before and keep in the fridge until ready to serve.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

Similar recipes

Budget
Dessert
Vegetarian
0 Saved
top