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An extremely enjoyable pudding. Spongy on the top and smooth cream below, with a delicate fragrance of lemon and orange. This is straightforward to prepare and soothing and simple to eat. Serve on its own, or with a dribble of unwhipped cream.

Orange and Lemon Pudding (serves 3-4)

50g butter

110g white sugar

Grated rind and juice of one lemon

Grated rind and juice of one orange

Three small eggs, separated

50g white four

1/3 cup cream

200mL whole milk

Preheat the oven to 180 degrees celsius and grease a dish. Cream the butter, sugar and rinds, then add the egg yolks and flour and fully mix. Next add the milk, cream and orange and lemon juice. Beat well, making sure it is smooth.

In another bowl, beat the egg whites until they form soft peaks. Fold this into the other mixture, and stir gently to combine. Pour into your oven dish, and sit this in a roasting dish of water – it should reach about a third of the way up the pudding. Bake until golden brown on top, then leave for about 15 minutes to cool and set.

Adapted from Jamie Oliver’s Happy Days with the Naked Chef