1 cup (250 ml) full cream milk
1 orange, zested
zest of ½ a lemon
3 T (45 ml) butter
1½ cups (375 ml) fresh orange juice
2 eggs, separated
1 cup (250 ml) Ina Paarman’s Vanilla Cake
¼ cup (60 ml) sugar
Adjust the oven shelf to the middle position. Preheat the oven to 180°C.
Butter a 30 cm x 24 cm ovenproof dish.
Warm the milk to just below boiling and remove from heat. Add the orange and lemon zest and butter.
Leave the butter to melt and the flavour of the zest to develop in the milk for about 10 minutes. Add orange juice.
Separate the eggs, the whites go into a spotlessly clean glass mixing bowl, the yolks get beaten into the orange juice and milk mixture. Slowly beat in the Vanilla Cake Mix and sugar.
Wash the beaters to remove all traces of yolk/butter before beating the egg whites to soft peak stage. Carefully fold into the cake mixture.
Pour into prepared dish.
Bake for 25 – 30 minutes.
This pudding is delicious on its own, there is no need for anything extra.
The mixture is runny, don’t be concerned, it will firm up when baked. I am definitely making this for the next family gathering, while oranges are at their best. If the oranges are very sweet, you can add 1 T (15 ml) of fresh lemon juice.