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Recipe

Tangelo Pudding

70 min • 6 to 8 servings •
Jackie French
Freshly baked orange cake in a white dish, accompanied by a bowl with a whisk, a pitcher of orange juice, and three whole oranges on a wooden countertop.

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.

Ready

  • 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

    • Set

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

    • Go!

  • 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.

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

    fruit pudding tangelo

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