Baked Citrus Pudding
A beautiful light pudding with a scrumptious citrus sauce...
- Serves: 6 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 30 mins
2 large eggs, separated
¼ C (60 ml) cake flour
1 C (250 ml) milk
1 Tbsp (15 ml) lemon juice
¾ C (180 ml) orange juice
2 Tbsp (30 ml) butter, melted
3 Tbsp (45 ml) kumquat preserve, finely chopped
Preheat the oven to 180 °C. Set aside 6 individual ramekins and a roasting pan large enough to hold all the ramekins.
Beat the egg yolks and add the castor sugar. Mix well. Alternately add the flour and the milk to the egg-yolk mixture and mix together. Add the lemon juice, orange juice, melted butter and kumquat preserve and mix well to combine.
Half-fill the roasting pan with water.
Beat the egg whites and fold into the egg-yolk mixture. Equally divide the mixture between the ramekins and place them into the roasting pan.
Bake the puddings for 30–40 minutes until browned and a thin crust forms on top. The sauce will be at the bottom.