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 for
individual serves
6 for the small ramekins, 4 for the larger ramekins( 1 cup size)
or even make one large pudding.

You will need for the Pudding:

2 Free range Eggs, separated
50g Butter softened
¼ cup of Caster Sugar
Orange Zest
1 teaspoon of Honey
175g of self-raising Flour
75 ml Fresh Orange Juice
150ml Milk

For the Sauce:

1 Egg
1 tablespoon Honey
1 orange, zest and Juice
1 lemon zest and Juice
120g Caster Sugar
Dob 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 incorporated
and then gently pour into greased containers.

Bake in a water bath in the oven for 25 minutes for small ramekins
up 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.

To make the sauce:

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 serve
Serve with thick cream or creme fraiche.