Winter has delivered fantastic crops of citrus, so if you have an abundance of citrus in your fruit bowl that you don’t know what to do with, this recipe is for you, thanks to our friends at Willunga Farmers Market.
There are many, many recipes and techniques for this beautifully simple pudding. The magic lies within the golden sponge topping which hides a creamy citrus sauce. Citrus is at its peak now, and with variety being abundant, try a few combinations of sweet and tart fruit such as Seville, lemon and navel orange or lemon, lime and blood orange.
- 1 each, medium lemon, tangelo and navel orange, juice and zest
- 70g butter
- 1 & 1/4 cups castor sugar
- 3 eggs separated
- 4 tlb self-raising flour
- 1 cup milk
- Preheat oven to 180 degrees (160 degrees if using fan forced). Choose a one litre oven proof bowl and a baking tray to fit.
- In a large bowl, cream butter with the sugar with an electric beater, then add the egg yolks. Add the flour and milk alternatively to make a smooth batter then blend in the juice and zest. In a separate bowl, whisk egg whites until firm then fold gently into batter. Butter the bowl then pour in the batter.
- Stand basin in a baking tray and pour in hot water to come one third up sides of oven dish. Bake for 1 hour until top is golden and bounces back when lightly touched. The top half should look like a sponge and the bottom syrupy. Serve warm with cream or vanilla ice cream. Serves 6.