The mixture of this comforting dessert recipe magically separates during baking, producing a light moist sponge on top and a tangy orange sauce underneath.
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Ingredients
- 100g butter, softened, plus extra for greasing
- 200g caster sugar
- Finely grated zest of 2 seville orange, or two small oranges
- 4 medium free-range eggs
- 75g plain flour, sifted
- 150ml seville orange juice (or 50:50 mix of ordinary orange and lemon juice)
- 500ml while milk
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Method
- 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.
- Cream the butter, sugar and orange zest together in a large mixing bowl for 5 minutes until pale and fluffy.
- 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.
- 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.
- 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.
Nutrition
- 420kcals Calories
- 21.6g (11.9g saturated) Fat
- 9.1g Protein
- 51g (39.5g sugars) Carbs
- 0.5g Salt
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Reviews
this sounds delightful, but I can only use it after emailing it. I can not find a way to do this. thanks Alice
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