Saturday, 26 March 2016


250 grams  butter, softened
1 1/2 cups sugar
1 teaspoon vanilla essence
4 eggs
2 cups plain flour
2 1/2 teaspoons baking powder
Pinch salt
3/4 cup milk
rind of 2 lemons, finely grated

200 grams sugar
400 ml orange or mandarin juice

Fresh mandarin and cream to serve

Preheat oven to 180 C.
butter the inside of eight x 250 ml ramekins and sprinkle sides and bottoms with sugar.

using an electric mixer, cream butter and sugar.

add vanilla, two whole eggs and two yolks, reserving two whites.

sift flour, baking powder and salt.  beat into mixture.

beat in milk and zest.

in a small bowl, beat remaining two egg whites to soft peaks and fold into mixture.

evenly fill each ramekin with mixture.

place the ramekins into a  baking dish and carefully add water to the baking dish
so it comes at least halfway up the sides of the ramekins.

cook for 20 - 25 minutes or until a skewer comes out clean.


while puddings are cooking.....

place 200g of sugar in saucepan and stir till melted to a light caramel colour.

carefully add juice and boil for five minutes. if the sugar goes hard, just keep stirring. it will
melt. put aside.

when cooked and still hot, using a skewer, prick surface of puddings and pour some of the syrup into each one.

allow to cool a little then turn out and serve with a slice of fresh mandarin and cream. Add a little more syrup if needed.

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