Hot Citrus Pudding

50 minutes
to cook

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.

The Delia Online Cookery School: Watch how to zest and juice citrus fruits in our video, just click here to play.

A picture of Delia's Summer CollectionA picture of Delia's Winter Collection

This recipe is from Delia's Summer Collection, Delia's Winter Collection. Serves 6


  • method
  • Ingredients

Method

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.

Additional

Pre-heat the oven to gas mark 4, 350ºF (180ºC).

Using a fan-assisted oven? Click here

Equipment

You will also need a deep baking dish of 3 pint (1.75 litre) capacity, well buttered.

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