- 300ml fresh orange juice
- Grated zest and juice of 1 lemon
- 3 tbsp Grand marnier or Cointreau (optional)
- 60g butter, softened plus extra to grease the dish
- 100g caster sugar
- 4 large eggs, separated
- 60g self-raising flour
- Half tsp baking powder
- 150ml milk
- Icing sugar to dust
Put the orange and lemon juices in a pan, bring to the boil and boil until reduced by just over half. set aside to cool and then stir in the liqueur if using.
Butter the sides of a 1 litre glass souffle dish. Preheat the oven to 180C.
In a mixing bowl, beat the butter with the sugar and lemon zest until soft and creamy. Beat in the egg yolks, one at a time. Sift the flour and baking powder together over the mixture, then beat in.
Slowly add the juices and milk to the mixture, stirring to blend. Don’t worry if it looks all curdled and lumpy at this stage – it comes good in the oven.
Whisk the egg whites in another bowl until they form softly stiff peaks. Beat a third of the egg whites into the runny cake mixture, then carefully fold in the rest using a large metal spoon.
Stand the prepared dish in a roasting tin, then pour in the mixture. Fill the roasting tin with boiling water and place in the oven. Bake for 1 – 1 and a quarter hours until the pudding is golden brown and firm on top. Keep an eye on it during cooking and reduce the oven temperature if the top is getting too brown.
Remove the dish from the roasting tray and leave to stand for at least 10 minutes. Dust with icing sugar before serving. When dishing it up, make sure everyone gets a bit of each of the layers. It is very rich so doesn’t really need cream (unless you’re David).