Be creative and use other citrus available in any combination with the orange such as limes or lemon.
These puds can be made in ramekins forindividual serves6 for the small ramekins, 4 for the larger ramekins( 1 cup size)or even make one large pudding.
2 Free range Eggs, separated50g Butter softened¼ cup of Caster SugarOrange Zest1 teaspoon of Honey175g of self-raising Flour75 ml Fresh Orange Juice150ml Milk
1 Egg1 tablespoon Honey1 orange, zest and Juice1 lemon zest and Juice120g Caster SugarDob of butter
Pre heat oven to 180c or 160c Fan.
Butter well your ramekins or bowl
In a bowl whisk the egg whites until soft peaks. Set aside.
In a second bowl whisk the softened butter, sugar and orange zest.Continue whisking add the egg yolks and honey.On a gentle beat add the flour, orange juice and then finally incorporate the milk.Finally fold in the beaten egg whites until just incorporatedand then gently pour into greased containers.
Bake in a water bath in the oven for 25 minutes for small ramekinsup to 45 minutes for a single pudding. Skewer test as you go.If the tops appear to be darkening too much place a piece of foil lightly over them.Leave to cool for 5 minutes before taking puds out.
Put all the ingredients, except the butter, into a small saucepan and bring to a simmer.Add the butter to mixture and stir well until sauce is thickened, then pour over puds to serveServe with thick cream or creme fraiche.