I think this is the perfect Sunday dinner pudding. It’s light, airy, tangy and delicious. And it’s also a doddle to make, using ingredients from the cupboard. As it cooks, a sponge lighter than a cloud develops on the top, with a tangy, creamy almost lemon curd like sauce forming underneath. A friend (hello Kim!) has suggested adding fresh blackberries to it just before baking which I think is a genius idea and will be trying that next time I make it.
For 3-4 portions you need
25g soft butter/vitalite
100g caster sugar
zest of one orange
juice and zest of one lemon
25g plain flour
2 eggs, separated
Begin by whisking the egg whites to stiff peaks in one bowl using a handheld mixer. Then cream the butter and 25g of sugar in another bowl using the same mixer (doing it this way saves washing up 😉
Add everything else to the creamed butter and sugar mix and mix thoroughly. Finally fold in the egg whites and gently turn into a souffle or similar oven proof dish.
Place in a bain marie and bake in a moderate (180 degree) oven for about 30 mins until the sponge is risen and lightly golden and there is a delicious layer of sauce underneath. To bake this in individual ramekins, reduce the cooking time to about 15-20 mins.