I love cooking and baking with products that are in season. Cold winter evenings call for a baked dessert and the lemon and oranges makes the dessert light and zingy. What I like about this pudding, it is made from staple pantry ingredients. Whip it up last minute, when the cravings of guests arrive.
2 eggs, separated
¼ c Cake Flour
1T Lemon Juice
3/4 c Orange Juice
Grated rind of 1 Lemon
2T melted butter
Beat the egg yolks and fold into sugar
Add flour and milk alternatively
Add lemon juice, orange juice, grated rind and melted butter.
Fold in the egg whites, beaten stiff.
Turn into a greased, fireproof baking dish, place in a pan of hot water and bake in a moderate oven at 180C for 45 min’s or until nicely brown.