Ingredients

Method

For the citrus buttermilk pudding
• 1 cup buttermilk
• ½ cup sour cream
• 2 T lemon zest
• ½ cup lemon juice
• 4 T butter, softened
• 150 g sugar
• 3 free-range eggs, separated
• 6 T flour
• ¼ t salt
For the marmalade:
• 100 g sugar
• ½ cup water
• 4 oranges, peeled and pith removed

Method

Ingredients

Preheat the oven to 180°C. Whisk together the buttermilk, sour cream, lemon zest and juice and set aside.

In a large bowl, beat the butter and sugar using an electric beater until well combined. Add the egg yolks one at a time, scraping the bowl between each addition.

Add the buttermilk mixture in 3 batches, alternating with the flour. Beat the salt and egg whites using an electric beater until soft peaks form. Fold the egg whites into the batter.

Evenly distribute the batter between 4 ramekins and bake for 20 minutes, or until spongy and golden.

To make the marmalade, heat the sugar and water in a saucepan over medium heat until the sugar dissolves. Add the orange peel and simmer for 10 minutes, or until slightly translucent

Discover more warm puddings here.