Tangelo Pudding

Oct 1 used to be the official start of ‘pudding season’. Actually they were meat puddings, as autumn was the time to kill meat for winter, but it seems a very good festival to revive! So to inaugarate pudding season once again.


  • 2 half cups of caster sugar
  • 2 tbsp butter, melted
  • 3 eggs, separated
  • 2 tsp grated tangelo zest
  • ⅓ cup tangelo juice
  • ½ cup self raising flour
  • 1 cup milk


  • Baking dish or 6-8 ramekins
  • Whisk
  • 2 bowls


  1. Preheat oven to 400°F.
  2. Prepare a large, deep baking dish or alternatively 6-8 small pudding moulds or ramekins, by lightly greasing the insides.
  3. Beat egg yolks and half cup of sugar until light and fluffy.
  4. Add tangelo zest, butter and flour, mix. Then add juice and milk.
  5. In a separate bowl, beat egg whites until stiff peaks form, slowly add remaining half cup of sugar and whip until egg whites turn glossy.
  6. Combine egg whites to tangelo mixture.
  7. Pour into prepared mould(s) and place into a water bath.
  8. Bake in oven for 50 minutes (large) or 30 minutes (small).
  9. Puddings are done, once a brown crust forms on the top, although should not be burnt.

What you should know

For more recipes and information about my children’s books visit my website JackieFrench.com

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