In season ingredients: Oranges and lemons
60g butter, softened
½ cup caster sugar
1 lemon, finely grated rind and juice
1 orange, finely grated rind and juice
3 eggs, separated
pinch of salt
1/3 cup self-raising flour
1 cup milk
3 oranges (extra)
2 lemons (extra)
2 ruby or pink grapefruits
2 tbsp caster sugar (extra)
icing sugar, to serve
1 Preheat oven to 160C. Lightly grease a 4½ cup oval ovenproof dish. Using an electric hand-beater, beat butter, sugar, lemon rind and orange rind until creamy and pale.
2 Add egg yolks and beat until well combined. Wash beaters. Beat egg whites and salt until stiff peaks form, but do not over-beat so that egg whites become dry. Add 1/3 cup lemon juice, ¼ cup orange juice and half of the flour to butter mixture. Using a large metal spoon, gently fold together. Add remaining flour and milk. Fold through butter mixture. Don’t worry – the mixture will look curdled but all ingredients will combine when baked. Add egg white to pudding mixture and gently fold through until well combined.
3 Pour mixture into prepared baking dish. Put baking dish in a large roasting pan. Add enough hot water to come halfway up the sides of the baking dish. Bake for 35–40 minutes or until light golden on top and pudding bounces back when lightly touched. Stand for 5 minutes.
4 Meanwhile, to make citrus salad, remove skin and pith from orange, lemon and grapefruit with a small, sharp knife. Remove segments from fruit over a bowl to catch juices. Add sugar (extra) and toss until well combined. Stand for 10 minutes to allow juices and sugar to combine. Sprinkle pudding with icing sugar and serve immediately with citrus salad.