Lemon Orange Pudding Cakes

Preheat oven to 350°F (180°C). Place a piece of tin foil in the bottom of a 9 x 13 inch (23 x 33 centimetre) baking dish that is at least 2 inches (5 centimetres) deep. Butter six 6 ounce (180 millilitre) ramekins and place in the baking dish.
In a large bowl, combine ¾ cup (150 grams) Redpath® Granulated Sugar with the lemon and orange zest. Rub the zest into the sugar and set aside for 10 minutes.
In a small pot, melt butter over medium heat. Cook, swirling the butter a few times, until it turns a light golden colour. Transfer to a heatproof bowl and set aside.
Add the egg yolks, milk, lemon juice, orange juice, vanilla, salt and melted butter to the sugar zest mixture and whisk until smooth.
Sift the flour and baking powder over the wet ingredients and stir to combine.
Place the egg whites in a large, clean bowl. Beat with an electric mixer on medium speed until soft peaks form. Add in the remaining sugar and beat to medium-firm peaks.
Whisk a large spoonful of the whipped egg whites into the batter. Fold in the rest of the whites in two additions.
Divide the batter evenly between the ramekins (the batter will reach almost to the top of each ramekins).
Fill the baking dish with 1 inch (2.5 centimetres) of water and place in the oven. Bake until until tops are golden; 35 minutes.
Allow to rest for 10 minutes before serve.

CHEF'S TIPS

*All kinds of citrus fruits work in this recipe - try grapefruit or lime in place of one or even both of the zests in this recipe.

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