tangelo delicious pudding

I have just suffered through a week of vertigo due to an inner ear virus which seems to be sweeping Australia’s east coast.

I feel like I just stepped off a roller coaster. The dizziness is ever, ever present. Every moment.

So this dessert was a Sunday evening thank you to Jonas, who tenderly nursed me over the past week and patiently put up with my demands for pretty much everything a girl could demand.

Tangelo Delicious is a twist on the traditional Lemon Delicious: a warm citrus dessert with an aerated cake top and a gooey fudge base.

Perfect winter fare that’s so light it’s easily transferable to summer.

Tangelo Delicious Pudding

Based on a recipe from The Essential Dessert Cookbook. Serves 4.
Ingredients:
60g unsalted butter, softened
¾ cup (185g) caster sugar
3 eggs, separated
1 teaspoon grated tangelo rind
1/3 cup (40g) self raising flour
¼ cup (60ml) tangelo juice
¾ cup (185ml) milk
Oil, for greasing

Method:

1. Preheat oven to 180’C.

2. Brush a 1 litre ovenproof dish with oil.

3. Using electric beaters, beat the sugar, egg yolks, butter and tangelo rind until the mixture is smooth and creamy.

4. Sift in the flour and stir (with wooden spoon) until just combined.

5. Add tangelo juice and milk and stir until combined.

6. In a new (very clean, very dry) bowl, beat egg whites with (very clean, very dry) electric beaters until firm peaks form.

7. Fold in pudding mixture with a metal spoon until just combined. You want to try and keep as much air as possible.

8. Spoon into the ovenproof dish and place in a large, deep baking dish. Pour boiling water into baking dish until it comes one-third of the way up the side of the pudding dish (this will keep an even temperature and retain moisture during cooking).

9. Bake for 40 minutes. Dust with icing sugar and serve warm.

Using the tangelo, this is my entry to Weekend Herb Blogging.

Tangelos (Citrus paradisi × Citrus reticulata) are deliberate and accidental hybrids of tangerines (orange x mandarin) and pomelos (grapefruit).

Thought to have originated in South East Asia more than 3,500 years ago, they are one of the most juiciest of the citrus fruits with a refreshing acidity and tapered “nippled” shape.

Their soft skin makes them easier to peel than oranges and some of the more well-known cultivars include K–Early, Minneola, Nova, Orlando, Seminole, Thornton, Alamoen and Ugli.

The current Weekend Herb Blogging host is Astrid from Paulchen's Foodblog so be sure to visit for the recap.

Other Tangelo Recipes:Candied Tangelo Peel Hot.Sour.Salty.Sweet. And Umami
Mango Tangelo Chutney The Bacon Show
Roasted Branzino w Tangelo-Olive Tapenade Scrumptious Street
Salmon w Lime-Tangelo Yoghurt Sauce Beetses
Tangelo-Buttermilk Scones Lisa is Cooking
Tangelo Caprioska Morsels & Musings
Tangelo-Coriander Brown Rice Pilaf Scrumptious Street
Tangelo Cheesecake disciplined self indulgence
Tangelo Creme Tart Sweet & Savory Eats
Tangelo Flan Brulee Cook Eat Fret
Tangelo Marmalade Vegan Yum.Yum
Tangelo Pork Stir-Fry Culinary in the Country
Tangelo Sorbet The Chocolate Gourmand
Tea Cake w Sticky Tangelo Syrup Souvlaki For The Soul

References:
http://www.hort.purdue.edu/newcrop/morton/tangelo.html
http://en.wikipedia.org/wiki/Tangelo
http://images.smarter.com/blogs/Tangelo.jpg