Citrus Batter Puddings
5,6 / 10
ready in 50 min.
- soft butter (for the ramekins)
- sugar (for the ramekins)
- 3 eggs (separated)
- 0.333 cup sugar
- ½ cup Quark
- 2 Oranges (filleted, juice retained)
- 0.333 cup all-purpose flour
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6. Carefully grease 4 soufflé ramekins with butter and add a small amount of sugar, turning to coat the sides and bottom. Tip out any excess.
Beat the egg yolks with 50 g sugar until creamy. Press the quark through a sieve and stir into the beaten egg yolk together with the orange juice. Beat the egg whites until firm, gradually adding the remaining sugar while doing so. Add one third of the beaten egg white to the egg yolk mixture, sieve the flour over and mix together. Fold in the remaining egg white carefully.
Fill the ramekins with the mixture and top with orange segments. Bake in the oven for around 20 minutes until golden brown. Remove from the oven and dust with icing sugar. Serve garnished with whipped cream.