Ingredients

• 300ml/10fl oz freshly-squeezed orange juice
• 1 lemon
• zest and juice only
• 60g/2¼oz unsalted butter
• softened
• plus extra for greasing
• 90g/3¼oz caster sugar
• 4 large free-range eggs
• separated
• 70g/2½oz self-raising flour
• sifted
• ½ tsp baking powder
• 160ml/5½oz full-fat milk
• 150ml/5fl oz double cream
• 25ml/1fl oz orange-flavoured liqueur (such as Cointreau)
• candied orange peel
• to decorate
• few sprigs fresh mint
• to decorate

Directions

• Preheat the oven to 180C/350F/Gas 4 and grease six individual pudding moulds.
• In a pan
• bring the orange and lemon juices to the boil. Cook until the volume of liquid has reduced by half. Set aside to cool.
• In a bowl
• beat the butter
• sugar and lemon zest until pale and creamy. Mix in the egg yolks
• one at a time. In a separate bowl
• mix the sifted flour and baking powder together
• then add to the butter mixture.
• Slowly add the reduced orange and lemon juices and milk to the mixture stirring gently to combine.
• In a large bowl
• whisk the egg whites until soft peaks form when the whisk is removed.
• Beat one-third of the egg whites into the cake batter
• then carefully fold in the remainder using a large metal spoon.
• Stand the moulds in a roasting tin and pour in the cake batter. Pour boiling water into the base of the tin. Bake for 20 minutes
• or until the puddings are golden-brown and firm to the touch. If the tops are browning too quickly cover with aluminium foil.
• Meanwhile
• whip the cream until soft peaks form when the whisk is removed and fold in the orange liqueur.
• Decorate puddings with the candied orange peel and fresh mint
• and serve with the cream.