Orange and Lemon Curd Pots

Ingredients

• 300ml (10 fl oz) freshly-squeezed orange juice
• 1 lemon, zest and juice only
• 60g (2¼ oz) unsalted butter, softened, plus extra for greasing
• 90g (3¼ oz) caster sugar
• 4 large free-range eggs, separated
• 70g (2½ oz) self-raising flour, sifted
• ½ tsp baking powder
• 160ml (5½ oz) full-fat milk
• 150ml (5 fl oz) double cream
• 25ml (1 fl oz) orange-flavoured liqueur (such as Cointreau)
• candied orange peel, to decorate
• few sprigs fresh mint, to decorate

Instructions

1. 1
   Preheat the oven to 180C/350F/Gas 4 and grease six individual pudding moulds.
2. 2
   In a pan, bring the orange and lemon juices to the boil. Cook until the volume of liquid has reduced by half. Set aside to cool.
3. 3
   In a bowl, beat the butter, sugar and lemon zest until pale and creamy. Mix in the egg yolks, one at a time. In a separate bowl, mix the sifted flour and baking powder together, then add to the butter mixture.
4. 4
   Slowly add the reduced orange and lemon juices and milk to the mixture stirring gently to combine.
5. 5
   In a large bowl, whisk the egg whites until soft peaks form when the whisk is removed.
6. 6
   Beat one-third of the egg whites into the cake batter, then carefully fold in the remainder using a large metal spoon.
7. 7
   Stand the moulds in a roasting tin and pour in the cake batter. Pour boiling water into the base of the tin. Bake for 20 minutes, or until the puddings are golden-brown and firm to the touch. If the tops are browning too quickly cover with aluminum foil.
8. 8
   Meanwhile, whip the cream until soft peaks form when the whisk is removed and fold in the orange liqueur.
9. 9
   Decorate puddings with the candied orange peel and fresh mint, and serve with the cream.