Citrus buttermilk pudding with marmalade

Citrus buttermilk pudding with marmalade

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  • 4
  • Easy
  • 20 minutes
  • 1 hour
  • Simonsig Woolworths Chardonnay Unwooded 2015


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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