Sunday spoil: Baked orange pudding
Sweet and comforting, this traditional pudding is well-loved for good reason.
Serves 4 – 6
You’ll need: 3 eggs, separated; 375ml caster sugar; 125ml cake flour, sifted; 375ml milk; 315ml Rhodes Quality 100% Orange Fruit Juice Blend; 15ml lemon juice; grated rind of one lemon; 45ml butter, melted; whipped cream, to serve
How to:
Beat the egg yolks and the sugar together until light.
Add the milk alternating with the flour.
Stir in the Rhodes Quality 100% Orange Fruit Juice Blend, lemon juice, lemon zest and butter.
Beat the egg whites until fluffy and stiff and gently fold into the batter.
Pour the batter into an ovenproof dish that has been sprayed with non-stick spray.
Place the dish in a pan of hot water and bake in an oven that has been preheated to 180°C for 45 minutes.
Serve warm with lightly whipped cream.
* Recipe & image by Rhodes Quality.
