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School days citrus pudding

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Rating: 5 out of 5.25 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Use lemon, lime or grapefruit in this squidgy baked dessert - a simple and nostalgic family pud

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal432
fat17g
saturates9g
carbs61g
sugars53g
fibre1g
protein8g
low insalt0.4g
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Ingredients

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4. Grease a medium-sized oval baking dish (we used 22 x 18cm) with butter. Combine the butter, caster sugar and zest in a food processor and whizz until the mixture is pale. Add the citrus juice, egg yolks, flour and milk, and whizz until well mixed – it may look a little curdled. Scrape into a bowl. Boil the kettle.

  • STEP 2

    In a large, clean bowl, whisk the egg whites until firm but not stiff, then gently fold into the zesty mixture. Scrape into the baking dish and put in a roasting tin half-filled with hot water from the kettle. Bake for 35-40 mins until the top is lightly browned and set, but the pudding is still soft-ish underneath. Serve dusted with icing sugar, if you like.

Goes well with

Recipe from Good Food magazine, January 2013

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Overall rating

Rating: 5 out of 5.25 ratings
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