About this recipe:This old-fashioned classic is sure to delight. As the pudding cooks, it magically separates into two layers, with a smooth sauce underneath and a light sponge on top.
75g butter, softened
175g caster sugar
finely grated zest and juice of 2 lemons
finely grated zest and juice of 1 small orange
3 eggs, separated
75g self-raising flour
450 ml semi-skimmed milk
2 tsp icing sugar, sifted
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Method Prep:15min › Cook:40min › Ready in:55min
Preheat the oven to 190°C (gas 5). Lightly grease a 1.75 litre shallow ovenproof dish.
Beat the butter in a mixing bowl until creamy, then add the sugar and beat again until the mixture is light and fluffy. Beat in the lemon and orange zests, then the egg yolks, one at a time.
Sift the flour over the mixture and stir it in with the milk, lemon and orange juice. The mixture will be quite runny and have a slightly curdled appearance, but don't worry, it is meant to look like this.
Whisk the egg whites, using an electric hand mixer, until they hold stiff peaks, then gently fold into the citrus mixture, half at a time.
Pour into the prepared dish, then place in a roasting tin and pour in enough warm water to come just over halfway up the sides of the dish.
Bake for 35-40 minutes or until the top is lightly set and golden brown. Remove the dish from the roasting tin, dust with icing sugar and serve hot.
Make a chocolate and orange pudding by using light muscovado sugar instead of caster sugar, substituting 20g sifted cocoa powder for the same amount of flour and using the grated zest and juice of three small oranges.