Hot Citrus Pudding

50 minutes

Serves 6. Scroll to the bottom to see questions Lindsey has answered on this recipe.

This recipe is from Delia's Summer Collection, Delia's Winter Collection.

This delightful hot pudding full of fresh citrus flavours is very light and fluffy and has the advantage of emerging from the oven in a pool of its own sauce.

Then all it needs is some chilled pouring cream.

The Delia Online Cookery School: Watch how to zest and juice citrus fruits in our video, just click here to play.

Got a question on Delia's recipes? Ask Lindsey

Ask a Question

Getting ahead with Hot Citrus Pudding

Asked by: Sweet Tooth

Hi Lindsey, Is there any way of getting ahead with Delia’s Hot Citrus Pudding, or does it need to be made just before eating. Thank you.

Answered by Lindsey: Hello, You cannot mix it in advance or cook ahead but you can weigh out all the ingredients in readiness. Weigh out the flour and keep covered ready to sieve. Weigh out the butter and sugar into the mixing bowl, cover and keep out of the fridge (for up to 24 hours if the room temperature isn’t too hot). Prepare all the citrus zests and juices, combine them and keep covered in the fridge. Measure out the milk and keep covered in the fridge. Butter the baking dish. Then a couple of hours before you serve it, take the refrigerated ingredients out so they warm up a bit. Then an hour or so before serving preheat your oven and finish making the dish. Best wishes Lindsey

Hot Citrus Pudding for 10

Asked by: Delta

Hi Lindsay - i would like to upscale the Hot Citrus Pudding recipe currently for 6 people i would like the recipe details for 10 people including length of cooking time and oven temp - many thanks Jane

Answered by Lindsey: 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

Method

First take a large bowl and in it whisk the butter and sugar together until pale in colour – it won’t go light and fluffy, but don’t worry, it’s because there is more sugar than butter.

After that beat the egg yolks and whisk them into the mixture a little at a time. Next sift the flour and lightly fold it into the mixture, alternating it with the combined citrus juices, zests and lastly the milk. Now in a clean bowl and using a washed and dried spanking-clean whisk, whisk the egg whites to the soft-peak stage and lightly fold those into the mixture. Don’t worry that it might look a little curdled at this stage – it’s supposed to.

Now pour the mixture into the prepared dish and bake it on the middle shelf of the pre-heated oven for 50 minutes, by which time the top should be a nice golden brown colour.

Although this pudding is served hot, it is just as nice cold. Mind you, I doubt if there will be any left over.