Ingredients (serves 4)

80g butter, softened
3/4 cup caster sugar
2 tangelos, rind finely grated, juiced
3 eggs, separated
1/3 cup self-raising flour, sifted
1 1/4 cups milk
pure icing sugar, to dust


Preheat oven to 170°C. Grease a 5cm deep 6-cup capacity ovenproof dish.

Using an electric mixer, beat butter, sugar, rind and yolks until light and creamy. Using a large metal spoon, fold in flour. Gently stir in 1/3 cup tangelo juice and milk until just combined.

Using an electric mixer, beat egg whites until soft peaks form. Fold into batter.

Spoon batter into dish and place in a baking pan. Pour hot water into pan so it comes halfway up side of dish. Bake pudding for 50 to 55 minutes or until risen and golden. Dust with icing sugar. Serve.

Note: The ratio of pudding on top to the sauce underneath will vary according to the size and depth of the dish used, so you can choose if you want it make cake like or more saucy!