Ingredients
| 2 tangelos | |
| 80g butter, softened plus extra to grease | |
| 1 egg, separated, plus 2 whole eggs | |
| 8 tablespoons caster sugar | |
| 160g self-raising flour | |
| 2 stalks rosemary | |
| 300ml cream | |
| rosemary crème anglaise and ice cream to serve |
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Instructions
| 1. | Wash the tangelos and put the whole fruit into a small saucepan and just cover with water. |
| 2. | Bring to the boil, then simmer for 1½ hours until very soft. Drain and cool. |
| 3. | On a plate, cut open the tangelos and discard the pips and any tough stem parts. |
| 4. | Put the skin, flesh and any juice into a blender and purée to a smooth pulp. |
| 5. | Refrigerate for up to a week or freeze until needed. |
| 6. | Heat the oven to 180℃. |
| 7. | Grease 6 x 10cm ramekins (or 8 x 8cm ramekins or one medium/large pudding dish) well with butter and set aside. |
| 8. | In a clean bowl, whisk the egg white to soft peaks. Set aside. |
| 9. | In a separate bowl, cream together the butter and 6 tablespoons sugar until light and fluffy, about 5 minutes, scraping down the sides a few times during beating. |
| 10. | Add the 2 whole eggs, one at a time, beating well after each. Beat in the tangelo purée. |
| 11. | Using a large spoon, fold the egg white and flour into the creamed mixture. |
| 12. | Divide between the greased ramekins and bake for 25-30 minutes until risen and golden. |
| 13. | To make the crème anglaise, put the rosemary and cream in a saucepan and bring to a simmer. |
| 14. | Remove from the heat and leave to infuse for 10 minutes. |
| 15. | Whisk the remaining egg yolk with 2 tablespoons sugar in a bowl, strain over the cream while whisking then put back in the saucepan. |
| 16. | Heat, stirring regularly over a medium heat for 5 minutes until just bubbling and a little thickened. |
| 17. | Serve with the puddings. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Smith & Aaron McLean