Preheat the oven to 190 degrees C. Lightly grease
a 1 3/4 litre shallow ovenproof dish.
Beat the butter in a bowl until creamy, then add
the sugar and beat again until the mixture is
light and fluffy. Beat in the citrus zest, then
the egg yolks, one at a time.
Sift the flour over the mixture and stir it in along
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 in a clean bowl into 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.
Originally Submitted
7/19/2013
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