James Martin's Orange Curd Pudding

Recently I have been adding to my cookery book collection every time I go into my local charity shop - but I've had to stop as I've run out of space on my shelves! One of my last purchases was James Martin's Desserts - James Martin is regularly seen on Saturday Kitchen on the BBC which I do like to watch when I get the chance. I liked the look of his 'fresh orange curd pudding' which looked quite cake-like in consistency and perfect for a cold day. It's also very simple to make.

Serves 4

You need:

300ml orange juice

grated zest and juice of 1 lemon

60g butter, softened, plus extra for greasing

90g caster sugar

4 eggs, separated

70g self-raising flour

1/2 tsp baking powder

160ml milk

Preheat oven to 180C and butter the sides of a 1-litre ovenproof bowl. Put the orange juice and lemon juice in a saucepan, bring to the boil and simmer until reduced by half, then set aside to cool.

In a bowl, beat the butter, sugar and lemon zest, then gradually mix in the egg yolks.

Fold in the flour and baking powder. Then stir in the orange and lemon juice and the milk.

In a separate bowl, whisk the egg whites until stiff and gradually fold into the mixture.

Pour the mixture into your greased bowl and stand it in a roasting tin. Pour boiling water into the tin so it comes half way up the side of the bowl.

Bake in the oven for about an hour - check in the last ten minutes to make sure the top isn't getting too brown. You can cover the dish with foil to stop the top burning if necessary.

Serve the pudding hot. You can sprinkle the top with icing sugar and it would also work well with custard. The texture is like a doughy cake with an intense citrus hit - it was really nice.

I'm entering this in Alphabakes, the blog challenge I host with Ros of the More Than Occasional Baker, as the letter we have chosen this month is O.

The theme for this month's Calendar Cakes, hosted by Laura of Laura Loves Cakes and Rachel at Dollybakes, is puddings, so I am sending them my orange curd pudding as well.