Prep 20 min
Cook 20 min
Serves 4
A touch of mixed spice and ginger gives a Christmassy fragrance to these light, tangy little puds.
70g butter
180g caster sugar
2tsp grated orange zest
3 medium eggs, separated
60g plain flour
2tsp ground mixed spice
1tsp ground ginger
250ml milk
50ml orange juice
50ml lemon juice
Icing sugar for dusting
METHOD
Heat the oven to 180C/Gas 4. In a food processor, beat the butter, sugar and orange zest until pale. Beat in the egg yolks one at a time.
Sift the flour, mixed spice and ginger. Add the flour and milk alternately until you have a smooth batter, beating well. Lastly, beat in the lemon and orange juice.
In a separate bowl, beat the egg whites until gently firm but not stiff, and fold the two mixtures together.
Fill 6 x 150ml or 200ml buttered ramekins with the mixture and place on a baking tray. Half-fill the tray with hot water and bake for 20 minutes or until golden and set on top but softly gooey underneath.
Dust with icing sugar and serve with cream or ice-cream.