Making Hot Citrus Pudding to serve 10

Hello Jane,

I haven’t made this pudding for 10 so this is my best guess!

I’d simply double the recipe. It will give you a bit more but save the hassle of calculating fractions of citrus fruits.

You’ll need a 6 pint capacity dish but don’t use one that’s very deep. I’d suggest no more that 2 ½ inches deep.

I’d give it an hour at the same temperature and see how it looks. If its evenly browned, risen and has a wobbly set it will be ready.

Alternatively double the recipe but bake it in two 3 pint dishes for 50 minutes as the recipe. 

Best wishes

Lindsey