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Orange pudding

Ingredients 11
Servings 6


  • 100
    butter (not margarine)
  • 100
    cake flour
  • 1
    orange, finely grated peel
  • 250
    fresh orange juice
  • 1
    lemon, juice
  • 80
    castor sugar
  • 4
    extra-large egg whites
  • pinch cream of tartar
  • icing sugar for dusting
  • 30
    orange-flavoured liqueur (optional)
  • egg custard (see recipe) or cream for serving


1. Melt butter in a saucepan over low heat, add flour and stir until smooth. Cook for 1 minute. Do not let mixture (roux) brown. 2. Remove saucepan from stove and beat in orange peel and strained orange and lemon juice, a little at a time. Return to stove and stir over low heat to make a smooth, thick sauce. Simmer gently for 2 minutes, stirring continuously. 3. Remove from stove, stir in castor sugar and cool slightly. 4. Whisk egg whites until foamy, add cream of tartar. Continue whisking only until egg whites just hold a peak (remain upright when the whisk is lifted); do not overwhisk, because they will become dry and granular. Using a slotted metal spoon, carefully fold orange sauce into whisked egg whites. Do not overmix. 5. Tip the mixture carefully into a buttered 1,5 litre (6 cup) ovenproof dish. Bake at 180 ºC for 30 to 35 minutes, or until set and springy to the touch. 6. Remove pudding from oven and dust with icing sugar. Just before serving, slash the top and spoon liqueur over, if desired. Serve with chilled custard or cream.

Read more on: bake  |  fruit


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