Marmalade Pudding Cakes


  • 2 Tbsp. butter, softened
  • 3/4 cup sugar, divided
  • 1/4 cup flour
  • 4 eggs, separated
  • 1 cup milk
  • 1/4 cup orange juice
  • 1/4 cup lemon juice, divided
  • Ad
  • 1 1/2 tsp. grated orange peel
  • 1/3 cup orange marmalade, warmed


In a small mixing bowl, beat butter and 1/2 cup sugar until crumbly. Beat in flour and egg yolks until smooth. Gradually beat in the milk, orange juice, 2 Tbsp. lemon juice and orange peel. In another small mixing bowl, beat egg whites on high speed until soft peaks form. Add the remaining sugar; beat until stiff peaks form. Gently fold into orange mixture. Pour into eight 6 oz. custard cups thoroughly coated with nonstick cooking spray. Place cups in two 9x13 inch baking pans; add 1 inch of boiling water to pans.

Bake at 325 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean and tops are golden brown. Run a knife around the edges; carefully invert cakes onto dessert plates. Combine marmalade and remaining lemon juice; drizzle over warm cakes.


By Robin from Washington, IA


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