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

1. Preheat the oven to 180°C. Whisk together the buttermilk, sour cream, lemon zest and juice and set aside.
2. 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.
3. 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.
4. Evenly distribute the batter between 4 ramekins and bake for 20 minutes, or until spongy and golden.
5. 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.