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
- 2 bowls
- Preheat oven to 400°F.
- Prepare a large, deep baking dish or alternatively 6-8 small pudding moulds or ramekins, by lightly greasing the insides.
- Beat egg yolks and half cup of sugar until light and fluffy.
- Add tangelo zest, butter and flour, mix. Then add juice and milk.
- 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.
- Combine egg whites to tangelo mixture.
- Pour into prepared mould(s) and place into a water bath.
- Bake in oven for 50 minutes (large) or 30 minutes (small).
- 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