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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.

 Hot Citrus Pudding

  Serves 6

 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).
Oven temperatures and Conversions
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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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