Lindell made these one night when I was staying out at the farm. They're deliciously squishy. The original recipe called for two lemons rather than oranges but you can substitute pretty much any citrus fruit you like.
|75 g||butter, softened|
|2/3 cup||castor sugar|
|3/4 cup||self raising flour|
Preheat the oven to 180C. Grease four 2/3 cup / 160 ml ramekins, or large muffin tins.
Cream the butter and half (i.e. 1/3 cup) of the sugar. Add the egg and vanilla essence and mix well. Add the sifted flour and beat until combined, then add the milk and mix again. Divide the mixture between the ramekins. Bake for 20 to 25 minutes or until a skewer inserted comes out clean.
Peel the rind from the oranges. Remove the white pith from the inside of the rind, then cut the rind into fine shreds. Juice the oranges to obtain 60 ml of juice. Put the rind and the juice in a small saucepan with the remaining castor sugar and the water. Stir over medium heat until the sugar has dissolved, then simmer for 2 to 3 minutes more until slightly syrupy.
Remove the puddings from oven, loosen their edges from the pans and use a skewer to poke a few small holes in the top of each. Pour half of the syrup over the puddings, then turn them out onto four plates, drizzle with the remaining syrup and serve.