Self Saucing Citrus Pudding Recipes

Steps:

• Preheat the oven to 180C and grease a 1.5 litre pudding bowl.
• Beat the butter, vanilla seeds, lemon zest and half the sugar together in an electric mixer until thick and pale and add the eggs, one at a time, beating well after each addition, until combined.
• Fold in the plain flour, baking powder and salt and then fold in the milk until combined.
• Spread the batter into the pudding basin.
• Mix conrflour with remaining 1/2 cup sugar, then use a sieve to dust over the pudding.
• Combine lemon juice, orange zest and orange juice and boiling water in a jug and then gently pour over the batter by pouring over the back of a large spoon (DO NOT stir mixture).
• Bake the pudding for 50-60 minutes until golden and a skewer inserted into the sponge layer comes out clean.
• Allow to cool slightly, then scoop into bowls, dust with icing sugar and serve with vanilla icecream and or cream.
• NOTE - do not discard deseeded vanilla bean, insert into a jar of sugar and make your own vanilla sugar.

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a medium-sized oval baking dish (we used 22 x 18cm) with butter. Combine the butter, caster sugar and zest in a food processor and whizz until the mixture is pale. Add the citrus juice, egg yolks, flour and milk, and whizz until well mixed - it may look a little curdled. Scrape into a bowl. Boil the kettle.
• In a large, clean bowl, whisk the egg whites until firm but not stiff, then gently fold into the zesty mixture. Scrape into the baking dish and put in a roasting tin half-filled with hot water from the kettle. Bake for 35-40 mins until the top is lightly browned and set, but the pudding is still soft-ish underneath. Serve dusted with icing sugar, if you like.