As a mum of three, Rachel Allen had no shortage of recipe tasters when writing her new book, ‘All Things Sweet’.
But after weeks of sampling cakes, puddings and pastries (the book contains 100 of them), Joshua, 14, Luka, 12 and five-year-old Scarlett had more than their fill.
“They got to the stage where they said, ‘Oh no, no more sweet things’,” says Allen, speaking from her home in County Cork.
“So we started giving things to our bus driver, who brings the two youngest back from school – you can only have so much in your house before things go stale or off.
Here’s a recipe for you to try at home.
ZESTY FLUFFY ORANGE PUDDING
250g caster or granulated sugar
2 eggs, separated
25g plain flour
Zest and juice of 1 orange
Juice of 1/2 lemon
1 litre capacity ovenproof dish
Preheat the oven to 180C (350F), Gas mark 4.
Place the butter, sugar and egg yolks in a bowl and cream together, using a wooden spoon or the paddle attachment of an electric food mixer, until light and fluffy.
Sift in the flour, then fold into the mixture along with the orange zest, orange and lemon juice, and milk.
In a separate, clean, dry bowl, whisk together the egg whites until they form stiff peaks. Fold the egg whites into the orange mixture.
Pour the mixture into the dish, then place in the oven and bake for about 40 minutes. The top should be set, with a layer of orange curd on the bottom. Remove from the oven and serve with softly whipped cream or ice cream.