There’s something magical about self-saucing puddings and this one, laced with plenty of citrus, is so deliciously warming in winter but equally good served cold in summer. This is a recipe from Nici Wicks.
Ingredients (Serves 6)
100g softened butter
1 cup caster sugar
4 eggs, separated and at room temperature
Zest and juice of 2 lemons
Zest and juice of 3 oranges
½ cup plain flour
400 mls (1 ¾ cups) milk
How to make Nici Wicks’ Gooey Citrus Self-Saucing Pudding
- Preheat the oven to 150 degrees Celsius
- Grease a ceramic or other oven proof dish.
- In a mixing bowl, cream the butter and sugar with an electric beater until light and fluffy and there is no ‘grittiness’ if you rub a small amount between your fingertips.
- Add the egg yolks to the creamed butter and sugar and continue beating. It may curdle but don’t worry.
- Add the zest and juice of the lemons and oranges, stir to combine.
- Add the flour and milk alternately and mix with a wooden spoon to just combine, until you end up with a soft, cake-like batter.
- In another bowl, beat the egg whites to stiff peaks then fold them carefully into the batter, being careful not to over-mix it as the air is what is going to ‘rise’ your sponge in the oven.
- Using a spatula, scrape the batter into your greased oven-proof dish so that the mixture comes about three-quarters of the way up the sides.
- Cook in a water bath by standing the pudding dish in a roasting dish and pouring enough boiling water into the roasting dish until it comes halfway up the sides of the pudding dish.
- Bake for 45 – 55 minutes, or until the top is puffed and golden and the sponge is cooked through. It should spring back to the touch.
- Cool for 5 minutes before serving.
- Serve with a small jug of pouring cream.
Nici’s top tip: Due to the small quantity of flour in this recipe it is easy to make gluten free – just substitute the flour with a gluten free flour such as rice or tapioca flour.