serves
6
prep
20 minutes
cook
1:20 hour
difficulty
Easy
serves
6
people
preparation
20
minutes
cooking
1:20
hour
difficulty
Easy
level
Ingredients
- 5 small mandarins
- 300 ml mandarin juice
- 100 ml Montenegro (see Note)
- 60 g butter
- 300 g raw caster sugar
- 3 eggs, separated
- 50 g self–raising flour
- 200 ml full cream milk
- 175 ml pouring cream, to serve
Cooling time 20 minutes
Instructions
Preheat the oven to 180°C.
Finely zest four mandarins. Use a knife to skin all of the mandarins and then, holding each in your hand one by one over a large mixing bowl and using a paring knife, cut out all the segments, squeezing any remaining juice from the mandarin frame. Strain, setting aside the segments and reserving the juice to use as part of the measured amount.
Combine half the zest, the juice and the Montenegro in a small saucepan and slowly reduce until about 100 ml remains. Add the mandarin segments and cook for an extra minute or so before pouring the mix into a bowl and allowing it cool to room temperature.
Place the butter, sugar and remaining zest into a food processor and process until well combined, then add in the yolks one by one, mixing as you go. Place this mixture in a bowl and add the flour, then the milk and the reduced juice. Stir until everything is completely combined and you have an almost batter–like mix.
Whisk the egg whites until they become soft and creamy and the peaks start to hold. Fold this through the batter.
Pour the batter into a buttered baking dish approximately 20 cm x 30 cm. Cook in a water bath in the pre-heated oven for 1 hour.
Remove from the oven. Allow the pudding to cool in the water for 10 minutes and then remove and allow to cool for a further 10 minutes.
Serve while it’s still warm, with the cream.
Note
• A firm tart mandarin is best for this dish, such as daisy, clementine or afourer.
• Montenegro is an Italian liqueur. You could substitute marsala or brandy but Montenegro is best as it's the right combination of bitter and citrus.
Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Tiffany Page.
Read our with Tama. This recipe is from our online column, . View previous .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
