Don’t get me wrong, the promptness of spring’s entrance is great, and I am meeting it with joyous anticipation, however I will surprisingly miss winter. As one who is besotted over citrus, I will emphatically miss the presence of beautiful, fresh juicy navel oranges, rosey reds, ruby grapefruits, mandarins, tangelos and kumquats. As the market shelves are being restocked with new season fruits and vegetables I am already pining for the vibrant orange and yellow hues that once colourfully painted the winter markets. Winter’s departure will be mourned.
The only way I see fit to lament the passing of winter is to bake her something breathtaking, using her crop. And although it might be a little late in coming, I thought this would be the perfect entry for La Festa al Fresco. My favourite Cream Puff has commissioned fellow food bloggers to help her and Lis of La Mia Cucina to create something for an al fresco banquet. She also suggested using the freshest produce summer has to offer. I know it's neither summer nor winter down here, but I am gatecrashing this event with fresh produce that the past winter has offered me. I hope they don’t mind.
So as a parting gift to Madame Winter I thought I would create a dish that would do her proud, Tangelo Pudding. The fruit's name alone has a delicate and graceful ring to it. Tangelo. Sounds like it could be a heavenly cherub's name. I have always longed to bake with this fruit although, as its flavour isn't quite as robust as say oranges and lemons, it required the perfect recipe to bring out its subtle flavour. This I guarantee is the perfect recipe for tangelo. And as lofty as this proclamation might sound, try it for yourself and find out.
These photos are terribly lacklustre, as these were hastily taken very late in the day, after work, but nevertheless its taste did not disappoint. The batter looks smells and tastes uninspiring although I assure you this is just a front; in the oven is where all the magic happens. About halfway through baking the aroma of butter, citrus and sugar mingle together and begin to saturate the air. An invisible veil of citrus fragrance hangs over the kitchen even after baking. Without reservation, I would make these puddings repeatedly for its aromatic pleasure alone.
The puddings smell fantastic, but what about the taste I hear you ask? Well let’s just say it is no phony, the pudding tastes just as good as it smells, I would even say better. What happens after baking is that a soft airy crust forms on top while lurking beneath it is a moist orange, gooey centre. The best way to eat this pudding is to simply scoop it straight out of the pudding moulds or ramekins while still warm. The perfect spoonful is a combination of the spongy crust and moist filling. Texturally it is a pleasure to eat, and without doubt induces a sensory overload.
Tangelo Pudding
(makes 6-8 individual puddings)
a Jackie French recipe
2 half cups of caster sugar
2 tbsp butter, melted
3 eggs, separated
2 tsp grated tangelo zest
1/3 cup tangelo juice
½ cup self raising flour
1 cup milk
Preheat oven to 200°C.
Prepare a large, deep baking dish or alternatively 6-8 small pudding moulds or ramekins, by lightly greasing the insides.
Beat egg yolks and half cup of sugar until light and fluffy.
Add tangelo zest, butter and flour, mix. Then add juice and milk.
In a separate bowl, beat egg whites until stiff peaks form, slowly add remaining half cup of sugar and whip until egg whites turn glossy.
Combine egg whites to tangelo mixture.
Pour into prepared mould(s) and place into a water bath.
Bake in oven for 50 minutes (large) or 30 minutes (small).
Puddings are done, once a brown crust forms on the top, although should not be burnt.
miss you already!
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