Warm citrus pudding
As a child, this was one of my all-time favourite winter desserts. I recently shared this version in The Muse Magazine and it proved to be ever so popular. It’s called a self-saucing citrus pudding and just what you need on a cold day. I can imagine the flavours as I am writing. The feather-light batter on top has a sweet-sour sauce which forms underneath as it bakes and is quite a surprise element if you have never eaten this before. So, if you’re making this for the first time, don’t be alarmed when you dish up – this is how it’s supposed to be.
My grandmother and mom use to make it with lemon, but I have experimented with other citrus flavours since. The combination of lemon and lime is absolutely delicious. Even orange can be added and any of the citrus options can stand on their own as the flavour profile, so decide what your family will enjoy most. Remember, when grating the colourful citrus rind, to use the small holes of the grater and don’t grate any of the white pith underneath, as it could be bitter. Granadilla is also delicious in this dessert. Stir 1-2 tins of pulp into the batter for a refreshing variation.
One technique that is important for the success of this pudding, is separating and beating the egg whites to a cloud of fluffiness. It’s really not difficult, just remember a few tips. Egg whites must always be beaten in a sparklingly clean and dry bowl – otherwise, they won’t become light and fluffy. Eggs whites at room temperature beat to a higher volume. Don’t overmix, as the whites could dry out. Gently fold the whipped egg whites into the yolk mixture, to retain as much of the incorporated air as possible.
This dessert has so much delicious sauce that no custard, ice cream or other dairy is necessary when serving. The pudding can stand for about an hour before serving it, but keep it warm in a lukewarm oven, as it’s definitely best enjoyed warm.
Warm citrus pudding
Recipe from Food from the heart/Onthoukos
Serves 4 – 6
45 ml (3 tbsp) butter
300 ml (240 g) sugar
juice and finely grated rind of 1 lemon and 2 limes
60 ml (¼ cup) cake flour
4 extra-large eggs, separated
300 ml milk
250 ml (1 cup) cream
extra finely grated lime or lemon rind to serve
1. Preheat the oven to 180 °C. Lightly grease a 2,5 litre oven proof dish.
2. Beat butter and sugar in a mixing bowl until well blended. Add the lemon and lime juice and rind and beat well.
3. Beat in flour, egg yolks, milk and cream. The mixture may curdle, but just continue beating until it is well mixed – it won’t have an effect on the end result.
4. In a clean mixing bowl, whisk the egg whites until stiff peaks form (this is easiest with an electric beater). Carefully fold into the rest of the mixture with a metal spoon, until just mixed.
5. Spoon batter into the greased dish. Place the pudding dish in a large oven proof dish. Pour boiling water around it so that the pudding dish is standing half-way in water.
6. Bake for about 45 minutes to 1 hour or until the pudding is cooked and golden brown on top. Carefully test with a skewer, making sure only to ‘test’ the top layer, as the sauce layer that forms underneath, may make it seem as if the it is still uncooked.
7. Sprinkle with extra lime or lemon rind and serve immediately.