Orange Sponge Pudding
Ingredients
Instructions
- Preheat oven to 325°F. In a small saucepan, combine milk and butter, and cook over medium heat until milk is scalded and butter is melted, about 5 minutes. Remove from heat.
- Place egg yolks in a bowl. Gradually whisk in hot milk. Whisk in sugar, flour, orange peel and orange juice.
- In a large clean bowl, whip egg whites and salt with an electric mixer until stiff, but not dry. Fold gently into the orange mixture. Spoon pudding into 8 (6 oz.) ramekins or custard cups. Arrange cups in a baking pan or roasting pan. Add enough hot tap water to come halfway up sides of cups.
- Bake puddings until tops are golden, about 15 minutes. Let ramekins cool in water bath for 10 minutes, then remove and place on a rack to cool completely. Serve pudding at room temperature or chilled.
Nutrition & Diet Analysis (per serving)
511
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).