Citrus Pudding

Citrus Pudding
Serves: 8
Preparation time: 40 minutes,Baking time: 1 hour,Oven temperature: i80°C
• 2 oranges
• zest and juice from one lemon
• 135ml (125g) butter, softened
• 210ml (180g) sugar
• 4 extra-large eggs, separated
• 130ml (70g) cake flour
• 500ml milk
• cream, to serve

1 Grate the zest from the oranges and set aside. Cut off the remaining peel and discard, then cut the flesh into small pieces. Place the pieces, along with any juice, in a bowl togetherwith the lemon juice.

2 Beat the butter, sugar and citrus zest together well. Add the egg yolks and beat well.

3 Add the flour and milk and then stir in the orange pieces and the citrus juice.

4 Beat the egg whites until stiff peaks form. Fold into the citrus mixture gently. Pour into an ovenproof baking dish. Place the dish into a roasting tin that is half full with water.

5 Bake in a preheated oven for one hour, or until the pudding is firm to the touch. Serve warm, with cream.

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