My ultimate all time favourite: Lemon Delicious Pudding
Ingredients (serves 4)
1 1/4 cups caster sugar
1 lemon, finely grated rind and 1/3 cup juice
1 orange, finely grated rind and 1/4 cup juice
1 pink grapefruit, finely grated rind and 2 tablespoons juice
3 eggs, separated
3/4 cup self-raising flour
1 cup milk
icing sugar, to serve
Preheat the oven to 180°C. Lightly grease 6 x 1 1/4-cup capacity ovenproof dishes with butter. Using an electric mixer, beat the butter, 1 cup of caster sugar, lemon rind, orange rind and lime rind until light and creamy. Beat in the egg yolks, one at a time, until well combined. Transfer to a large bowl. Stir in the citrus juice. Wash and dry the beaters and bowl.
Sift the flour over the pudding mixture. Add the milk and gently stir until well combined. Beat the egg whites with a pinch of salt until soft peaks form. Slowly add the remaining caster sugar, beating well after each addition until the mixture is thick and glossy. Fold a large spoonful of egg white mixture through the pudding mixture. When combined, add the remaining egg white mixture.
Spoon the mixture into the prepared baking dishes until three-quarters full. Place the dishes into a large baking pan. Add enough hot water to the pan to reach halfway up the sides of baking dishes.
Bake for 40-45 minutes or until the puddings are golden, puffed and spongy to the touch. Sprinkle with the icing sugar and serve with the citrus salad.
If desired, use an 8-cup capacity ovenproof dish and bake for 1 hour.
Australian Country Style - June 2007Australian Country