Self Saucing Citrus Pudding Recipes

SCHOOL DAYS CITRUS PUDDING

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a medium-sized oval baking dish (we used 22 x 18cm) with butter. Combine the butter, caster sugar and zest in a food processor and whizz until the mixture is pale. Add the citrus juice, egg yolks, flour and milk, and whizz until well mixed - it may look a little curdled. Scrape into a bowl. Boil the kettle.
• In a large, clean bowl, whisk the egg whites until firm but not stiff, then gently fold into the zesty mixture. Scrape into the baking dish and put in a roasting tin half-filled with hot water from the kettle. Bake for 35-40 mins until the top is lightly browned and set, but the pudding is still soft-ish underneath. Serve dusted with icing sugar, if you like.

ORANGE SELF SAUCING PUDDING

Steps:

• Preheat the oven to 180 degrees Celsius (355 Fahrenheit) and grease 6 individual ramekins with butter or 1 large casserole dish.
• Sift the flour into a large bowl and add the brown sugar, orange zest and stir to combine.
• In a jug combine the milk, egg and melted butter and mix to combine. Add to the flour mixture and stir until combined before dividing between the ramekins.
• To make the sauce, combine the caster sugar and cornflour and sprinkle on top of the puddings. Combine the orange juice and boiling water and gently pour over the top of the puddings before placing in the oven. Bake for 20 to 25 minutes, or until the pudding is golden.
• Serve with whipped cream or vanilla bean ice cream.

SELF-SAUCING CITRUS PUDDING

Steps:

• Preheat the oven to 180C and grease a 1.5 litre pudding bowl.
• Beat the butter, vanilla seeds, lemon zest and half the sugar together in an electric mixer until thick and pale and add the eggs, one at a time, beating well after each addition, until combined.
• Fold in the plain flour, baking powder and salt and then fold in the milk until combined.
• Spread the batter into the pudding basin.
• Mix conrflour with remaining 1/2 cup sugar, then use a sieve to dust over the pudding.
• Combine lemon juice, orange zest and orange juice and boiling water in a jug and then gently pour over the batter by pouring over the back of a large spoon (DO NOT stir mixture).
• Bake the pudding for 50-60 minutes until golden and a skewer inserted into the sponge layer comes out clean.
• Allow to cool slightly, then scoop into bowls, dust with icing sugar and serve with vanilla icecream and or cream.
• NOTE - do not discard deseeded vanilla bean, insert into a jar of sugar and make your own vanilla sugar.