www.odlums.ie /recipes/saint-clements-pudding/

What you need:

  • 75g / 3oz Odlums Self Raising Flour
  • 2 Eggs (separated)
  • Pinch of Salt
  • 75g / 3oz Margarine
  • 125g / 4oz Caster Sugar
  • Rind & Juice of 1 Orange
  • Rind & Juice of 2 Lemons
  • 300ml / 1/2 pint Milk
  • Icing Sugar for dredging

How to:

  1. Preheat oven to 170°C/325°F/Gas 3. Lightly grease a 1.2 litre/2 pint deep ovenproof dish.
  2. Place the egg whites and a pinch of salt into a clean, dry bowl and beat until stiff and hold soft peaks. Leave aside while making up remaining mixture.
  3. Put the margarine and sugar into another large mixing bowl and beat well. Add the orange and lemon rinds and juices, the flour and the egg yolks and mix well.
  4. Next beat the milk into the mixture. Finally "fold" the stiffly beaten egg whites into this with a large spoon and pour into the prepared dish.
  5. Bake for about 1 hour or until spongy to the touch.
  6. Cool slightly and dredge icing sugar over the top.

Saint Clement’s Pudding

Category

Desserts

Cook Time

1 hour

What you need:

  • 75g / 3oz Odlums Self Raising Flour
  • 2 Eggs (separated)
  • Pinch of Salt
  • 75g / 3oz Margarine
  • 125g / 4oz Caster Sugar
  • Rind & Juice of 1 Orange
  • Rind & Juice of 2 Lemons
  • 300ml / 1/2 pint Milk
  • Icing Sugar for dredging

How to:

  1. Preheat oven to 170°C/325°F/Gas 3. Lightly grease a 1.2 litre/2 pint deep ovenproof dish.
  2. Place the egg whites and a pinch of salt into a clean, dry bowl and beat until stiff and hold soft peaks. Leave aside while making up remaining mixture.
  3. Put the margarine and sugar into another large mixing bowl and beat well. Add the orange and lemon rinds and juices, the flour and the egg yolks and mix well.
  4. Next beat the milk into the mixture. Finally "fold" the stiffly beaten egg whites into this with a large spoon and pour into the prepared dish.
  5. Bake for about 1 hour or until spongy to the touch.
  6. Cool slightly and dredge icing sugar over the top.
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