Oranges & Lemons Delicious Pudding
Recipe by: Fiona Hammond - July 2024
An easy to prepare, delicious and 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.
- Autumn, Winter, Spring
- 60g unsalted butter, softened at room temperature, plus extra for greasing
- 250g (1¼ cups) castor sugar
- 3 eggs, separated
- 60g self-raising flour
- Finely grated zest of a lemon
- Finely grated zest of an orange
- 60ml (1/4 cup) freshly squeezed lemon juice
- 60ml (1/4 cup) freshly squeezed orange juice
- 375ml (1 ½ cups) milk, warmed
- Icing sugar, for dusting
- Thick cream, to serve
1. Preheat the oven to 170°C (150°C fan-forced). Lightly grease a 1.5 litre capacity deep-sided ovenproof dish with the extra butter. Sit the dish in a larger deep sided baking tray.
2. Using an electric mixer or wooden spoon, beat the butter and sugar until combined and pale. Add the yolks one at a time, mixing well after each addition. Stir in the flour to combine. Then add the zest and juice, stirring continuously to mix in. Finally stir the milk into the batter, whisking continuously to combine well.
3. In a separate clean bowl, whisk the egg whites until just stiff. Fold the whites into the batter until all incorporated, without big white lumps remaining. Pour mixture into the prepared dish. 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).
4. Carefully transfer the tray and baking dish to the pre-heated oven. Bake for 45-50 minutes, until the top is golden brown and slightly firm when pressed. Carefully remove baking dish from the water bath and set aside for five minutes.
5. Dust with icing sugar and top with dollop of cream. Serve hot.