Saucy citrus pudding is perfect for colder evenings. It is very light because of the beaten egg whites, and yet comforting, because a tangy sauce forms at the bottom of the dish while it is in the oven. Be careful not to over bake to make sure it is suitably saucy! This is another idea based on Delia Smith‘s recipes. I remember poring over her Complete Cookery Course (sounds so much more serious than cookbook…), trying to absorb her know-how. Eventually I got up the courage to try a few recipes and found out they weren’t as intimidating as all that. Then I tried short cuts, making this as an all in one – I just threw all the ingredients into a bowl, mixed them up and put the mixture in the oven. Much quicker without beating the egg whites separately. But it didn’t work. No sauce. So I went back to the proper, Delia way of doing things. It is worth the effort. Try it yourself and see.
saucy citrus pudding
180 gr caster sugar
juice and grated rind of 1 orange and 2 limes
4 eggs, separated
100 gr self raising flour
300 ml milk (dairy or substitute)
icing sugar for dusting
Beat the butter, sugar and grated rind in a large bowl until the sugar dissolves.
Add the yolks, little by little.
Fold the flour into the mixture alternately with the fruit juice and the milk.
Whisk the egg whites until stiff and fold in. The mixture may look unpromisingly curdled, but don’t worry about it.
Pour into a 20 x 25 cm dish and bake at 180 degrees C for about 30 minutes until golden brown and firm to the touch.
Dust with icing sugar and serve very hot, on its own or with a dollop of creme fraiche.