This pudding has 2 layers – an upper sponge cake layer & a lower orange sauce layer.
Granulated sugar – 3/4 cup
Butter – 11/2 tbsp, melted
Eggs – 3 large, seperated ( seperate the yolks & whites of the egg when still cold & let them come down to room temperature)
Cream of tartar – 1/4 tsp
Orange zest – 1 tbsp
Orange juice (fresh) – 1/3 cups
Milk – 1 cup
Preheat oven to 180C. Grease a square pudding dish & keep aside.
Powder the sugar, reserve 2 tbsp of sugar to use when whipping the egg whites.
With your electric mixer cream the butter & the remaining sugar till light & fluffy. Beat in the egg yolks, one at a time & beat well after each addition. Stir in the orange zest & flour preferably with a wooden spoon. Pour the orange juice & milk. Mix well & keep aside.
Beat the egg whites with your electic mixer until frothy. Add cream of tartar & beat until you get soft peaks. Gradually add 2 tbsps of sugar & beat till you get stiff peaks.
Fold in 1/3rd of the beaten egg whites into the flour-orange mixture. Now fold in the remaining egg whites gently till incorporated; do not overmix.
Pour this batter into the greased pudding dish. Take a big oven proof dish & carefully place the pudding dish in it, fill the bigger dish with hot water so that the water is halfway up the side of the pudding dish.
Bake at 180C for 40 – 45 minutes/ till a skewer inserted into the upper (cake) portion of the cake comes out clean.
Serve warm / at room temperature.