Citrus Pudding

This recipe is from Delia Smith. It’s one of those delicious old-fashioned puddings that reminds me of my Granny’s Lemon Pudding, which I think I’ll make later this week. Her recipe was very simple to make and just as delicious, so I think I’ll do a taste test. Both recipes have a refreshing citrus custard-like sauce at the bottom, topped with a light fluffy pudding. Heavenly.

3/4 C butter, softened
3/4 C sugar (preferably extra fine or caster)
3 eggs, separated
1/3 C flour
1/2 tsp baking powder
pinch of salt
1 orange, juiced and zested
1 lime, juiced and zested
2 lemons, juiced and zested
7 fl oz. milk

Preheat the oven to 350°.

In a medium sized bowl sift together the flour, baking powder and salt, and set aside.

Using a food mixer cream the butter and sugar in a large bowl. Beat the egg yolks in a small bowl, and then add them slowly to the butter and sugar mixture. Mix until the egg yolks have been combined.

Add the sifted flour, baking powder and salt to the mixing bowl. Stir well with a wooden spoon, and then add the fruit juice and zest, and stir until the ingredients are well blended. Finally add the milk and stir again.

In a clean bowl, whisk the egg whites until you have soft peaks, and gently fold them in to the mixture. The pudding mixture will look a little curdled at this point which is normal.

Pour the lemony pudding mixture in to well buttered 3 pint Pyrex dish. 

Bake for 50 minutes until the top rises up and is golden brown.