Description (Some HTML is OK)
A light, baked pudding redolent of oranges. This comes from Kook en Geniet (Cook and Enjoy), the bible of South African cookery, first published in 1951. I've loved this pudding as long as I can remember: my grandmother made it, so did my mother, and now, so does my wife.
Our copy of Kook en Geniet belonged to my late Aunt Elize, and it's the 25th edition, printed in 1968.
The recipe title literally means "Japie's favourite". Japie, I believe, was the author's husband.
Makes 5 servings
- 2 eggs
- ½ cup sugar
- ¼ cup flour
- 1 cup milk
- ¾ cup freshly squeezed orange juice
- 1 tbsp lemon juice
- Grated zest of 1 orange
- 2 tbsp melted butter or margarine
Preparation (Some HTML is OK)
1. Beat the yolk of the eggs and fold in the sugar (the original recipe calls for 1 cup sugar, but we prefer it reduced by half)
2. Add the flour and the milk
3. Add orange juice, lemon juice, orange zest and melted butter
4. Beat the egg whites until stiff and fold into the mixture
5. Pour into a greased ovenproof dish, standing in a pan of warm water, and bake for about 45 mins or until nicely browned, in a medium oven (350 deg F). (In our fan oven, we bake it for 30 mins at 180 deg C. We use a glass pyrex dish about 20cm across.)
Note: the pudding forms a fine crust on top, and sits on a pool of sauce.
You can increase the quantities by half to make a larger pudding. That just fits in the same dish we use.