Citrus Delicious Pudding

Yes, this is another lemony post! And a third is on its way…

A couple of weeks ago I bought a copy of the Donna Hay magazine (the same issue, I believe, that my friend Lazy Susan got). I had never read it before – I picked it up at Raffles MRT one afternoon because it was on sale =)

It’s a lovely magazine. Very different from the Rachel Ray publication, for those of you who are familiar with that one. Rachel Ray’s magazine is fun too, but more poppy and casual, with a lot of emphasis on getting things done quicker, cheaper and so on and so on. Donna Hay’s magazine is much more classy and beautiful (the pictures, the layout – everything is extremely tasteful), and very informative.

Here’s a shot of it from the Donna Hay website:

As I went through the magazine, I noticed this one recipe for a “Citrus Delicious Pudding”. It looked pretty, so I decided to include it in my menu for the party we hosted last night. And if I do say so myself, the result was spectacular! The pudding turned out looking absolutely beautiful. (Sadly I forgot to take another shot after I dusted on the icing sugar, so the picture above is one step prior to completion. But you can see how nice the top layer was just out of the oven.) And it really is very very easy to make. One of the easiest recipes I’ve ever used.

So here you go – the recipe. I highly recommend it! It’s super easy and delicious, and great for showing off!

Citrus Delicious Pudding

Ingredients (serves 6-8):

• 90g butter, softened
• 1-1/2 cups (330g) caster sugar
• 1-1/2 cups milk
• 3 eggs
• 1/2 cup lemon juice
• 1/2 cup (75g) plain flour
• 1 tsp baking powder
• 1 tsp finely grated orange rind (zest) (Use a good grater with small grating slots. And I used 2 tsp rather than 1 tsp.)
• Icing (confectioner’s) sugar

Directions:
*You do NOT need a cake mixer for this recipe. Just a blender.

1. Preheat oven to 180 deg C.

2. Place butter, sugar, milk, eggs, lemon juice, flour, baking powder and orange rind (basically everything except the icing sugar) into the blender and blend until smooth.

3. Pour into a lightly greased 1.25litre-capacity ovenproof dish or bowl and bake for 1 hour. (Don’t use a metal baking tray – you want something that’s presentable.)

4. Use a little sieve to dust with icing sugar before serving.