Light raspberry and orange puddings

Method

1. Preheat the oven to 200C/gas 6.

2. Grease 4 pudding basins or ramekins with the butter.

3. Mix the raspberries with the sugar and orange-flavoured liqueur and divide equally between the pudding basins.

4. To make the puddings: cream the sugar with the butter and orange zest until light and fluffy.

5. Slowly beat in the egg yolks.

6. Sift the flour and add half of it to the mixture with half the milk, mixing well.

7. Carefully fold in the remaining flour and milk, followed by the orange juice.

8. Whisk the whites until stiff but not dry and carefully fold into the mixture until incorporated.

9. Spoon into the lined pudding basins, filling them up to the top.

10. Place the pudding basins in a bain-marie or a roasting tin and pour in enough hot water to come halfway up the sides and cook in the oven for 20 minutes until risen and golden.

11. Sift a little icing sugar over the puddings and serve at once.

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Ingredients

For lining the pudding bowls

1 tbsp Butter
225g Raspberries
2 tbsp caster sugar
splash orange-flavoured liqueur

For the puddings

100g caster sugar
50g unsalted Butter
1 large orange, finely grated zest and juice
2 Eggs, separated
50g self-raising flour
150ml Milk
icing sugar, to finish

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