This light but zesty orange pud offers a taste of summer.
Grease 4 ramekins.
Mix some very cold orange segments with some sugar and Grand Marnier and put equally into the ramekins.
Cream the sugar with the butter and orange zest. Beat in the egg yolks.
Add half the flour and half the milk and mix in.
Carefully fold in the rest of the flour and milk and then the orange juice.
Whisk the egg whites and carefully fold them in.
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