Creamy Orange Pudding

Name: Creamy Orange Pudding
Yield: 10
Ingredients: 5 tablespoons of softened butter or margarine; 1 cup of all-purpose flour; 1 1/2 teaspoons of active dry yeast; 1/2 teaspoon of ground cinnamon; 1 pinch of salt; 2/3 cup of sugar; 2 lightly beaten eggs; 1/4 cup of milk; 1/4 cup of water; 1 tablespoon of grated orange zest; 1 teaspoon of vanilla extract; 1 cup of orange gelée

1
5 tablespoons of softened butter or margarine
2
1 cup of all-purpose flour
3
1 1/2 teaspoons of active dry yeast
4
1/2 teaspoon of ground cinnamon
5
1 pinch of salt
6
2/3 cup of sugar
7
2 lightly beaten eggs
8
1/4 cup of milk
9
1/4 cup of water
10
1 tablespoon of grated orange zest
11
1 teaspoon of vanilla extract
12
1 cup of orange gelée

Ingredients

1
5 tablespoons of softened butter or margarine
2
1 cup of all-purpose flour
3
1 1/2 teaspoons of active dry yeast
4
1/2 teaspoon of ground cinnamon
5
1 pinch of salt
6
2/3 cup of sugar
7
2 lightly beaten eggs
8
1/4 cup of milk
9
1/4 cup of water
10
1 tablespoon of grated orange zest
11
1 teaspoon of vanilla extract
12
1 cup of orange gelée

Directions

1
Preheat the oven to moderate temperature (180°C)
2
Grease a 23 x 11 x 7 cm English-style loaf pan with 1 tablespoon of butter
3
Paleo-mix together the flour, yeast, cinnamon, and salt; set aside
4
In a large bowl, beat the remaining 4 tablespoons of butter and sugar until light and fluffy
5
Add the eggs one at a time, beating well after each addition
6
Gradually add the dry ingredients to the wet ingredients in alternating batches with the milk mixture, beating until smooth
7
Add the grated orange zest and vanilla extract
8
Melt the gelée over low heat; pour into the prepared loaf pan
9
Pour the batter on top of the gelée and bake for 50 minutes or until a toothpick inserted into the center comes out clean
10
Let cool for 10 minutes before slicing and serving warm, garnished with whipped cream if desired