Fresh orange curd pudding

Fresh orange curd pudding

By
From
Desserts
Serves
4-6

I love this pudding as it’s so simple. If you ever visit a Japanese food store, try to pick up a yuzu – it’s a sour Japanese citrus fruit. Yuzu has a mandarin flavour and a tart sharpness like grapefruit. Add a little into this pud instead of the lemon zest and juice for an even better flavour.

Ingredients

Quantity Ingredient
300ml fresh orange juice
1 lemon, grated zest and juiced
60g butter, softened, plus extra for greasing
90g caster sugar
4 large eggs, separated
70g self-raising flour
1/2 teaspoon baking powder
160ml milk
icing sugar, for dusting

Method

  1. Pre-heat the oven to 180ºC. Butter the sides of a 1-litre soufflé dish, or other similar ovenproof dish, and set aside.
  2. Put the orange and lemon juices in a saucepan, bring to the boil and boil until reduced by just over half. Set aside to cool.
  3. In a bowl, beat the butter with the sugar and lemon zest until white and creamy. Mix in the egg yolks, one at a time. Sift the flour and baking powder together over the mixture, then mix to combine.
  4. Slowly add the orange and lemon juice and milk to the mixture, stirring to blend.
  5. Now whisk the egg whites in another bowl until they form stiff peaks. Beat a third of the whisked egg whites into the runny sponge mixture, then carefully fold in the rest using a large spoon.
  6. Stand the prepared dish in a roasting tin, then pour in the mixture. Pour boiling water around the dish to create a bain-marie and place in the oven.
  7. Bake for 50–60 minutes until the pudding is golden brown and firm on top. Cover the dish with foil if the top browns too quickly.
  8. Remove the dish from the oven and dust the pudding with icing sugar before serving.
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