This one makes its own custard

I’m not a big maker of puds, though the chaps would eat one everyday… but somehow with yesterday’s weather I thought maybe a pudding would be appropriate.

The main course being duck, I thought an orangey pudding would fit the bill (sorry, I couldn’t resist) and I altered a recipe to take into account the ingredients we had. And here it is:

Orange Surprise Pudding

grated rind of an orange and the juice
50g butter or margarine
75g sugar
2 eggs separated
50g self-raising flour
300 ml milk
2 dessert spoons of Seville orange marmalade.

• Grease a 2 pint pudding bowl
• In a separate bowl cream together the butter and sugar with the grated rind of the orange.
• Add egg yolks and then the flour and mix in thoroughly .
• Add the milk, orange juice and marmalade, and gently mix in.
• Whisk the egg whites in another bowl until stiff and then fold these into the mixture.
• Pour the combined ingredients into the prepared bowl, then stand the bowl in a shallow bowl of water – and bake in the oven for about 45 minutes at  180c until the top is cooked: browned, springy to the touch.

When you dig down with the serving spoon through the lovely light layer of sponge topping, underneath there is a layer of lovely orangey custard.

(This is adapted from my ‘Good Housekeeping Cookery Book’ and started life as ‘Lemon Layer Pudding’. There is somewhere a chocolate version which Scout and Techie love, but not Cyclomaniac. You can please some of the people all of the time, but not all of the people all of the time.)

Author: Sarah

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