Citrus Delicious PuddingBy Mable Tan • Jun 1st, 2010 • Category: Desserts
This is the dessert I made when G’s uncle came to visit. The citrus pudding was a great way to end dinner after a hearty meaty meatloaf.
On a totally unrelated matter, my best friend got married last Saturday. Carrie and I have known each other for half our lives. But it’s not just about knowing someone for a long time that makes it special, its the fact that we trust each other and depend on one another to keep the most secrets of secrets; talk about anything under the sun and moon; shared dreams, tears; talked about boys and now, our husbands.
Carrie is this sunny personality that believes in the best of people. She’s like a cute little cartoon character, with big go-go eyes that eats anything placed in front of her but never grows fat. Which makes it easy to dislike her but you just can’t bring yourself to, because… well, she’s too darn nice. Her superhuman powers are to kill everything in her way with niceness and cuteness.
To have seen her ‘all-grown up’ in a beautiful dress and even more beautiful smile – just makes me so soo soooo happy. It’s like seeing your kid sister get married. Golllly was I proud. I’ve been asked not to put photos up on Facebook but this isn’t FB is it? Muahaha…
Alright, I better stop at the one then. I did say our relationship is bind by trust. Still, *sniff* I am so proud.
Citrus Delicious Pudding (serves 6)
(adapted from Donna Hay #Issue 45)
- 90g butter, softened
- 1 1/2 cups (330g) caster sugar
- 1 1/2 cups (375ml) milk
- 3 eggs
- juice of one lemon
- zest of one orange
- 1/2 cup (75g) plain flour
- 1 tsp baking powder
- icing sugar for dusting
- Preheat oven to 180°C (355°F).
- Place butter, sugar, milk, eggs, lemon juice, flour, baking powder and orange zest in a food processor bowl and process until smooth (I just used a blender).
- Pour into a lightly greased ovenproof dish and bake for 1 hour or until golden.
- When pudding is cool, dust with icing sugar.
- Serve with cream or ice-cream if you prefer.