There are many, many recipes and techniques for this beautifully simple pudding and most keen cooks will have an old recipe in their repertoire as I do. The magic lies within the golden sponge topping which hides a creamy citrus sauce. Citrus is at its peak now, and with variety being abundant, try a few combinations of sweet and tart fruit such as Seville, lemon and navel orange or lemon, lime and blood orange. Serves 6.
1 each, medium lemon, tangelo and navel orange, juice and zest
70g butter
1 1/4 cups castor sugar
3 eggs separated
4 tlb self-raising flour
1 cup milk
Preheat oven to 180 degrees (160 degrees if using fan forced). Choose a one litre oven proof bowl and a baking tray to fit.
In a large bowl, cream butter with the sugar with an electric beater, then add the egg yolks. Add the flour and milk alternatively to make a smooth batter then blend in the juice and zest. In a separate bowl, whisk egg whites until firm then fold gently into batter. Butter the bowl then pour in the batter.
Stand basin in a baking tray and pour in hot water to come one third up sides of oven dish. Bake for 1 hour until top is golden and bounces back when lightly touched. The top half should look like a sponge and the bottom syrupy. Serve warm with cream or vanilla ice cream.
