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Orange Layer Pudding

ingredients

serves 6
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

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.

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