Winter orange surprise pudding

Method

1. Lightly grease a 2 litre shallow overproof baking dish with a little butter and put it into a medium-size roasting tin. Preheat the oven to 180°C/fan160°C/gas 4 and bring a kettle of water to the boil.
2. Cream the butter, sugar and orange zest together in a large mixing bowl for 5 minutes until pale and fluffy.
3. Separate the eggs, putting the whites into another large, very clean mixing bowl and the yolks into a cup. Lightly beat the egg yolks with a fork, then gradually whisk them into the creamed butter mixture. Beat in the flour a spoonful at a time, alternating with some citrus juice and some of the milk. The mixture will look very wet and curdled, but don’t worry – this is exactly how it’s supposed to be.
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4. Whisk the egg whites until they form soft peaks. Fold them into the pudding mixture using a large metal spoon, then pour into the prepared baking dish.
5. Pour hot (but not boiling) water into the roasting tin to come halfway up the sides of the baking dish. Bake for 40 minutes until the top of the pudding is set and golden brown. Serve the pudding straightaway while it’s still fluffed up and light.