St Clement's pudding
This dessert manages to be at once rich-tasting and light, with a well-judged balance of sweetness and tartness. A version of this was traditionally eaten on 23 November, the feast day of St. Clement, patron saint of blacksmiths.
Ingredients
- 75g butter or margarine
- 130g caster sugar
- 1 orange
- 2 lemons
- 2 eggs, separated
- 75g self-raising flour
- 300ml milk
Method
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Step 1
Preheat oven to 190°C/Gas 5. Lightly grease a deep ovenproof dish.
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Step 2
Beat the butter in a bowl with the sugar and grated rinds of 1 lemon and the orange until pale and fluffy.
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Step 3
Add the egg yolks and flour to the mixture and beat well.
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Step 4
Pour in the milk and 3 tablespoons of lemon juice and 2 tablespoons of strained orange juice. Stir these ingredients together.
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Step 5
Whisk the egg whites until they hold soft peaks. Fold into the mixture, with a large spoon and pour into the ovenproof dish.
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Step 6
Stand the dish in a roasting tin with enough water to reach halfway up the side of the dish.
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Step 7
Cook for about 40 minutes or until spongy to the touch.
