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Baked Citrus Pudding


A beautiful light pudding with a scrumptious citrus sauce...

  • Serves: 6 |
    6 servings
  • Rating:

  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 30 mins
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2 large eggs, separated
250 g castor sugar
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.

Serve warm.