GOOEY CITRUS SELF-SAUCING PUDDING

100g softened butter

1 cup caster sugar

4 eggs,separated and at room temperature

Zest and juice of 2 lemons

Zest and juice of 3 oranges

1Ž2 cup plain flour

400 mls (1 3Ž4 cups) milk

Preheat the oven to 150 degrees Celsius

Grease a ceramic or other oven proof dish.

In a mixing bowl, cream the butter and sugar with an electric beater until light and fluffy and there is no ‘grittiness’ if you rub a small amount between your fingertips.

Add the egg yolks to the creamed butter and sugar and continue beating. It may curdle but don't worry.

Add the zest and juice of the lemons and oranges, stir to combine.

Add the flour and milk alternately and mix with a wooden spoon to just combine, until you end up with a soft, cake-like batter.

In another bowl, beat the egg whites to stiff peaks and fold them carefully into the batter, being careful not to over-mix it as the air is what is going to ‘rise’ your sponge in the oven.

Using a spatula, scrape the batter into your greased oven-proof dish so that the mixture comes about three-quarters of the way up the sides.

Cook in a water bath by standing the pudding dish in a roasting dish and pouring enough boiling water into the roasting dish until it comes halfway up the sides of the pudding dish.

Bake for 45 – 55 minutes, or until the top is puffed and golden and the sponge is cooked through. It should spring back to the touch.

Cool for 5 minutes before serving.

Serve with a small jug of pouring cream.

Due to the small quantity of flour in this recipe it is easy to make gluten free – just substitute the flour with a gluten free flour like rice or tapioca flour.