- 50 g butter
- 200 g caster sugar
- 2 oranges, zested
- 3 large, free-range eggs, separated
- 50 g cake flour
- 1⁄3 cup milk
- 1⁄2 cup orange juice
- 3 T marmalade
- Woolworths chocolate ice cream, for serving
- Grilled citrus fruit, for serving
Preheat the oven to 180°C. Cream the butter, caster sugar and orange zest until pale and fluffy. Add the egg yolks, flour and milk to the butter-and-sugar mixture, mixing to combine. Don’t be alarmed if the mixture appears lumpy or curdled.
In another bowl, whisk the egg whites until soft peaks form. Add a spoonful of the whites to the flour mixture and gently combine. Gradually fold in the remaining egg whites, trying to keep as much air as possible. Spoon into a greased 22 cm ovenproof dish.
Place the dish in a roasting tray and pour in enough boiling water to come halfway up the sides of the dish. Mix the orange juice with 1⁄2 cup boiling water, pour over the pudding and bake for 20–25 minutes, or until lightly golden and set. During the last 5 minutes of baking time, mix the marmalade with 1⁄4 cup boiling water, spoon over the pudding and place under the grill until sticky. Serve warm with chocolate ice cream and lightly grilled citrus fruit.
Cook's note: My dad is a complete sucker for marmalade. I’m not, but have discovered a way for us both to enjoy his favourite sticky jam in this pudding. The slightly bitter chocolate ice cream is a perfect match.