Sticky lemon and orange pudding

Method

1. Preheat the oven to 180C/gas 4. Lightly butter a 1 litre capacity ovenproof dish.

2. Beat the butter and sugar together with and lemon and orange zest, until the mixture is pale and fluffy.

3. Beat in the egg yolks, one at a time.

4. Beat in the flour and milk alternately until you have a smooth batter.

5. Stir in the lemon and orange juice.

6. In a separate bowl, whisk the egg whites until soft peaks form and fold gently into the batter until thoroughly incorporated.

7. Pour the mixture into the prepared dish and place the dish into a roasting tray. Half fill the roasting tray with hot water and bake the pudding for 50 minutes, until golden and set.

8. Remove from the oven, dust with icing sugar and serve with cream.

Cooks note: If preferred, you could make individual puddings using 6 x 150ml ramekins and cooking them for 30 minutes

Comments                        add a comment

Be the first to add a comment...

Ingredients

70g Butter
180g caster sugar
1 lemon, zest only
1 orange, zest only
3 medium Eggs, separated
60g plain flour, sifted
250ml Milk
75ml lemon juice
25ml orange juice
icing sugar, for dusting

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Afternoon tea, curry cookery courses and more!
Save money on shopping bills
Real Italian food for real food lovers