Burst of Citrus Sponge Pudding

Recipe by HeatherFeather
READY IN: 1hr 30mins




  • Fill a large roasting pan 1/2-inch high with hot tap water and set into the center of your oven.
  • Turn oven on to 350 F and let it preheat while the water bath is still in there.
  • Carefully separate eggs into whites and yolks.
  • In a large bowl, beat egg whites on high speed until foamy, then gradually beat in just 1/4 cup of the sugar until stiff peaks form.
  • In another bowl, beat egg yolks, remaining sugar, butter, flour, lemon& orange zests and beat on high for 3 minutes (scraping down the bowl with a rubber spatula as needed to make sure all batter gets combined well).
  • On low speed, slowly add juices and milk to the butter mixture,just until blended.
  • Fold in egg whites by hand and mix very gently until no white streaks remain.
  • Pour into a shallow oval pan (about 2-quart capacity) and set carefully into the baking pan with the hot water in the oven.
  • Bake 55-60 minutes until top is puffed and lightly golden.
  • Remove pan from water bath and let cool on rack.
  • Dust with powdered sugar and serve warm or chilled.