- 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
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