50 g (2 oz) margarine
finely grated rind of 2 oranges
50 g (2 oz) soft brown sugar
2 eggs, separated
200 ml (7 fl oz) milk
60 ml (4 tbsp) fresh orange juice
30 ml (2 tbsp) lemon juice
50 g (2 oz) self-raising flour
caster sugar, to decorate
finely grated rind of 2 oranges
50 g (2 oz) soft brown sugar
2 eggs, separated
200 ml (7 fl oz) milk
60 ml (4 tbsp) fresh orange juice
30 ml (2 tbsp) lemon juice
50 g (2 oz) self-raising flour
caster sugar, to decorate
method
1. Cream the margarine, orange rind and sugar. Beat in the egg yolks, one by one. Add the milk, orange and lemon juice then sift in the flour. Beat again well.
2. Whisk the egg whites until standing in stiff peaks and fold into the creamed mixture.
3. Lightly grease a 1.3 litre (2 1/4 pint) souffle dish. Cover with buttered foil and put into a steamer over boiling water. Cover and steam for about 45 minutes. The pudding should be firm to the touch but have a custardlike layer at the bottom.
4. Serve immediately, sprinkled with caster sugar.
2. Whisk the egg whites until standing in stiff peaks and fold into the creamed mixture.
3. Lightly grease a 1.3 litre (2 1/4 pint) souffle dish. Cover with buttered foil and put into a steamer over boiling water. Cover and steam for about 45 minutes. The pudding should be firm to the touch but have a custardlike layer at the bottom.
4. Serve immediately, sprinkled with caster sugar.
serving amount
serves 6
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
