ORANGE AND LEMON DELICIOUS PUDDING
Recipe
A delicious, easy-to-prepare, warm self-saucing pudding for winter. The batter transforms into two layers as it cooks: a light, spongy, fluffy sponge over a citrus-y sauce underneath. For a lime and lemon pudding option, replace the orange zest and juice with lime instead.
Preheat the oven to 180°C (160°C fan-forced). Lightly grease a 1.5 litre capacity deep-sided ovenproof dish, or six 1 cup ramekins with the extra butter. Sit the dish or ramekins in a larger deep sided baking tray.
Using an electric mixer beat the butter, sugar and zest until combined and pale. Add the yolks one at a time, mixing well after each addition until creamy. Sift the flour and baking powder over the top, then stir in to combine, followed by the juice to mix together. Whisk in the milk to make a smooth thin batter.
In a separate clean bowl, whisk the egg whites until just stiff. Gently fold the whites into the batter until all incorporated, without big white lumps remaining. Carefully pour the mixture into the prepared dish or ramekins. Then carefully pour enough boiling water into the baking tray to come halfway up the sides of baking dish. This creates a water bath to gently cook the pudding in a humid environment (don’t skip this step).
Carefully transfer the tray to the pre-heated oven. Bake for 45-50 minutes, or 25 minutes for the ramekins, until the top is golden brown and slightly firm when pressed. Carefully remove the baking dish, or ramekins, from the water bath and set aside for five minutes.
Dust with icing sugar and serve hot with a dollop of cream, if desired.
Ingredients
75g unsalted butter, softened, plus extra for greasing
175g (3/4 cup) caster sugar
3 eggs, separated
75g (1/2 cup) plain flour
½ teaspoon baking powder
finely grated zest of a lemon
finely grated zest of an orange
60ml (¼ cup) freshly squeezed lemon juice
60ml (¼ cup) freshly squeezed orange juice
375ml (1½ cups) milk, warmed
icing sugar, for dusting
thick cream, to serve
