This recipe works fine with ordinary oranges but, if you can find them, it’s worth using blood oranges because they add a rosy glow and a floral note to this gorgeous pudding.
At the risk of ruining a surprise, the mixture separates during the cooking so that the end result is a layer of orange flavoured custard topped with a springy orange sponge. Delicious on its own but even better with pouring custard.
75g soft butter, a little more to grease the dish
100g caster sugar
2 oranges, zested & juiced
3 eggs, separated
30g plain flour
Pinch baking powder
350 ml milk
Pinch of salt
- Preheat the oven to 180/170fan/gas4 and butter a shallow oven dish – about a litre in size
- Cream the butter & sugar with the orange zest until it’s pale and fluffy – you can do this by hand but an electric whisk will save your arms
- Mix the yolks and add gradually, beating thoroughly between each addition
- Sift the flour & baking powder into the mixture and fold together carefully
- Mix in the milk, zest and fruit juice
- Finally, whisk the whites with a pinch of salt until they form dry, stiff peaks
- Carefully fold the egg whites into the buttery mixture and tip the pudding into the buttered shallow oven dish
- Bake for about 30 minutes until golden & set on top
- Serve with pouring cream.