Saint Clement’s Pudding
Oven Time : 1 hour
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:
- Preheat oven to 170°C/325°F/Gas 3. Lightly grease a 1.2 litre/2 pint deep ovenproof dish.
- 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.
- 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.
- 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.
- Bake for about 1 hour or until spongy to the touch.
- Cool slightly and dredge icing sugar over the top.
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:
- Preheat oven to 170°C/325°F/Gas 3. Lightly grease a 1.2 litre/2 pint deep ovenproof dish.
- 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.
- 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.
- 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.
- Bake for about 1 hour or until spongy to the touch.
- Cool slightly and dredge icing sugar over the top.
