Blood Orange Magic pudding

Makes 8 individual or 1 larger pudding

  • 50g softened butter

  • 175g sugar

  • zest and juice of two blood oranges (about 80ml)

  • 3 eggs, separated

  • 200ml milk

  • 50g plain flour

  1. Pre-heat the oven to 180°c and butter 6-8 ramekins or a larger baking dish.
    Beat together the butter, sugar and finely grated zest from the oranges. Separate the eggs, setting the whites aside in a clean bowl and adding the yolks to the sugar and butter. Beat them in and then follow them with the milk and the juice from the oranges. Sift in the flour and stir it into the batter.

  2. Whisk the egg whites until they hold soft peaks. Take a large spoonful of the egg white and whisk it into the batter. Fold in the remaining egg white, a few spoonfuls at a time until you have a wet, fairly lumpy mixture. It’ll look terrible and you’ll probably be cursing me but don’t panic.

  3. Pour the batter into the prepared dishes filling them to about 1cm below the rim. Place them in a water bath and bake them for 35 minutes for individual puddings or 50 minutes for a larger one. The top should be quite golden and the puddings should have separated into two layers, one light and fluffy, almost souffle-like and a sweet orange custard layer below.