Tuesday, March 18, 2014

Zesty Citrus Pudding Slices

Zesty Citrus Pudding Slices ~ Zesty Pudding with a light sauce at the bottom and soft cake on top #CitrusPudding #BakedPudding
Autumn has started here in South-Africa and the mornings and evenings are definitely chillier than a couple of weeks ago. We are now in that phase where we still want our Summer eats, but also a something warmer for dessert at night.

These Citrus Pudding slices are perfect - zesty, served slightly warm with a thin custard. The pudding forms a bit of sauce at the bottom, which soaks into the cake just enough to make it a delicious gooey bite from the bottom, with the soft, less moist cake top.

If you are looking for a quick dessert, which I would put between a pudding and a cake, then this recipe is for you.



3 Eggs, separated
1 1/2 cups Caster Sugar
1 1/2 cups Milk
1/2 cup Flour
1/2 t Baking Powder
1/2 cup Orange Juice
Grated Peel of 1 Lemon
2 TB Fresh Lemon Juice
3 TB Butter, melted


1.) Pre-Heat the oven to 180 deg C (350 deg F) - spray a 20 x 20cm oven dish with cooking oil.
2.) Beat the Egg Yolks and the Caster Sugar until fluffy and light yellow - add half the Milk and beat until the Sugar has dissolved.
3.) Add the remaining Milk, the Flour and Baking Powder to the mixture - mix gently until combined.
4.) Add the Orange Juice, Lemon Peel and Juice, and the Butter - stir through well.
5.) Beat the Egg Whites until stiff peaks form - fold into the Pudding batter.
6.) Pour the mixture into the prepared oven dish - bake 35 minutes until the pudding forms a thin sponge crust on top.

Serve warm with thin custard. { Take care when removing the pudding from the oven dish as it is saucy at the bottom - an egg lifter works great! }

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