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Citrus buttermilk pudding with marmalade

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Citrus buttermilk pudding with marmalade

1 hour

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Citrus buttermilk pudding with marmalade

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

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

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

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