Citrus Pudding
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 230 |
| pro | 5 g |
| total fat | 9 g |
| sat. fat | 5 g |
| carb | 33 g |
| fibre | 0 |
| chol | 126 mg |
| sodium | 207 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 4 |
| vit A | 12 |
| vit C | 12 |
| folate | 6 |
This recipe will take you back to the 1940s, when it was a favourite in many households. It comes out of the oven with a layer of cake on the top and a puddinglike sauce on the bottom.
Ingredients
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1 cup milk
- 3 tbsp butter, melted
- 3 eggs, separated
- 1 tsp finely grated orange rind
- 1 tsp finely grated lemon rind
- 1/4 cup lemon juice
- 3 tbsp orange juice
Preparation
In bowl, combine sugar, flour and salt.
Whisk together milk, butter, egg yolks, and orange and lemon rinds and juices; stir into flour mixture just until combined.
In separate bowl, beat egg whites until stiff peaks form; fold into batter. Scrape into 8-inch (2 L) square baking dish. Set dish in larger pan; pour in enough hot water to come 1 inch (2.5 cm) up sides. Bake in 350°F (180°C) oven for 30 to 40 minutes or until set and lightly browned. Let cooI for 10 minutes before serving.
Source : © CanadianLiving.com
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