Gooey Citrus Self-Saucing Pudding

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.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert, Snack
Servings 6 people

Ingredients
 
 

  • 100 g butter softened
  • 1 cup caster sugar
  • 4 eggs separated and at room temperature
  • 2 lemons zest and juice
  • 3 Oranges zest and juice
  • ½ cup plain flour
  • 400 ml milk

Instructions
 

  • Preheat the oven to 150°C.
  • 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.

Notes

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.
Keyword vegetarian
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