Orange and lemon pudding.

This is a bit different and really lovely.

2 oranges ( should be Seville preferably, but ok to use others).
75 g softened butter
150g caster sugar
2 med eggs ...separated
100g ground almonds
grated zest of 1 lemon
2 tblsps lemon juice
2 tblsps flaked almonds

1) Put oranges in a saucepan of water and simmer 40 mins
   Drain and leave to cool slightly.

2) Preheat oven 160 degrees. Butter dish. Roughly chop oranges, take out any pips and blitz in a food processor until pulpy.

3) Beat butter and 100g of the sugar to a paste. Add egg yolks, ground almonds, lemon zest and juice and blend.
Beat in the orange pulp and turn into dish. Bake 25 mins. Remove from oven and increase heat to 230.

4) Whisk egg whites, and add sugar, a spoon at a time until glossy. Spread over pudding, making swirls and peaks with the back of a knife. Sprinkle with flaked almonds and return to oven for about 5 mins until lightly toasted. Serve warm.

That sounds good. This might be a stupid question, but do you blitz all the orange, including the peel?

Yes. Just remove pips.

Sounds good. I have some oranges that need using up. So the oranges are cooked whole in water?

Yep.....I know it sounds unusual!

I'm going to try that next time I have people here for dinner.

Will definitely try it as I have all the ingredients. Thanks Kate.

I made this for last night, having had it at a friend's.
I think if you are using other oranges, rather than Seville one, that you need to cook the whole oranges for longer, up to an hour.
And use a fairly small dish ( to serve just four).

Our friends loved it though.He's dairy intolerant so it was something different that he could enjoy.