Lemon Orange Pudding Cakes Lemon Orange Pudding Cakes There’s something so wonderful about being able to bring more fruit into our springtime baking. It gives us the chance to work with zesty, tangy and sweet ingredients, and we love it! This recipe relies on the tart taste of lemon and the sweet taste of orange, coming together to form a delightful pudding cake that is simply too good to keep to yourself. Categories: Cakes & Cupcakes Desserts Easter Serves 6 servings Prep Time 30 minutes Cook Time 35 minutes Ingredients 1 cup (200 g) Redpath® Granulated Sugar, divided 1 tbsp (6 g) lemon zest 1 tbsp (6 g) orange zest 3 tbsp (42 g) unsalted butter 4 large eggs, separated 1 cup (240 ml) whole milk ¼ cup (60 ml) lemon juice ¼ cup (60 ml) orange juice 2 tsp (10 ml) vanilla extract ¼ tsp (2 g) salt ½ cup (63 g) all-purpose flour ½ tsp (3 g) baking powder Instructions 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. More Cakes & Cupcakes Recipes Simple Marmalade & Whipped Cream Sponge Cakes Lemon Bunny Cupcakes Lemon Cupcakes Red Wine Chocolate Cupcakes with Chocolate Ganache Mini Chocolate Whoopie Pies (3 Ways) Molten Chocolate Lava Cakes Eggnog & Spiced Cocoa Checkered Cake Black Forest Cupcakes Black Sesame Bundt Cake with Grape Glaze Peach Melba Icebox Cake
