Hot Citrus Pudding
This delightful hot pudding full of fresh citrus flavours is very light and fluffy and has the advantage of emerging from the oven in a pool of its own sauce. Then all it needs is some chilled pouring cream.
|3 oz (75 g) softened butter|
|6 oz (175 g) caster sugar|
|3 eggs, separated|
|3 oz (75 g) self-raising flour|
|grated zest and juice of 1 orange|
|grated zest and juice of 1 lemon|
|grated zest and juice of 2 limes|
|7 fl oz (200 ml) milk|
|Pre-heat the oven to gas mark 4, 350ºF (180ºC).|
|Need help with conversions?|
|You will also need a deep baking dish of 3 pint (1.75 litre) capacity, well buttered.|
This recipe is from Delia's Winter Collection
First take a large bowl and in it whisk the butter and sugar together until pale in colour – it won’t go light and fluffy, but don’t worry, it’s because there is more sugar than butter. After that beat the egg yolks and whisk them into the mixture a little at a time. Next sift the flour and lightly fold it into the mixture, alternating it with the combined citrus juices, zests and lastly the milk.
Now in a clean bowl and using a washed and dried spanking-clean whisk, whisk the egg whites to the soft-peak stage and lightly fold those into the mixture. Don’t worry that it might look a little curdled at this stage – it’s supposed to. Now pour the mixture into the prepared dish and bake it on the middle shelf of the pre-heated oven for 50 minutes, by which time the top should be a nice golden brown colour.
Although this pudding is served hot, it is just as nice cold. Mind you, I doubt if there will be any left over.
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This recipe was requested via e-mail by Jamie Sherwin. I love having your Cooks' Questions requests, as I haven't made one of these cakes for years and I've forgotten how good it is. Don't forget to start the night before you want it though.
This is a first cousin of a Bakewell tart, using home-made lemon curd instead of jam, which I think goes very well with the flavour of almonds.
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