Hot Citrus Pudding

Delia and Lindsey are developing and testing recipes, and will be available to answer recipe queries you have relating to the content of Deliaonline. We're also here to listen to your cookery comments, share your ideas and try to help you in any way we can. Why not ask your question now?

 
 
 

Page :  1
avatar
SjaanBrighton

Hot Citrus Pudding

Hi, I made the hot citrus pudding out of the winter collection, however it didn't come out as I expected; it was more a gloopy merengue, with no cakey element to it. The batter was very thin when I folded the egg whites in it, and I had to fold quite a bit before it resembled a, still curdled looking, batter, egg white globules approx 1/2 inch across. It felt as if I had too much liquid, or did I over fold the egg whites? I have a fan oven, so I adjusted the temperature to 170 after a while, the crust still came out caramelised. Luckily my guests still liked it, but I would like to know how to have the result as intended, as I really like the recipe!
Thanks

avatar
Elpe

Hot Citrus Pudding

I've made this several times and never had a problem. I have a fan oven, too. We love this dessert.

avatar
Lindsey, Food Editor

Hot Citrus Pudding

Hello SjaanBrighton,

From what you have said I think that you may have over whisked your egg whites before folding them in.

I’m not sure which temperature Elpe uses but we usually recommend reducing the temperature by 20 degrees for a fan-assisted oven.


Best wishes

Lindsey

avatar
Elpe

Hot Citrus Pud

Yes, I reduce by 20 - in fact I cook most (but not all) things at 160c.

 
Page :  1

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com

 

 




NetObserver
CMS solutions by REDtechnology.com