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This dessert manages to be at once rich-tasting and light, with a well-judged balance of sweetness and tartness. A version of this was traditionally eaten on 23 November, the feast day of St. Clement, patron saint of blacksmiths.


  • 75g butter or margarine
  • 130g caster sugar
  • 1 orange
  • 2 lemons
  • 2 eggs, separated
  • 75g self-raising flour
  • 300ml milk


  1. Preheat oven to 190°C/Gas 5. Lightly grease a deep ovenproof dish.
  2. Beat the butter in a bowl with the sugar and grated rinds of 1 lemon and the orange until pale and fluffy.
  3. Add the egg yolks and flour to the mixture and beat well.
  4. Pour in the milk and 3 tablespoons of lemon juice and 2 tablespoons of strained orange juice. Stir these ingredients together.
  5. Whisk the egg whites until they hold soft peaks. Fold into the mixture, with a large spoon and pour into the ovenproof dish.
  6. Stand the dish in a roasting tin with enough water to reach halfway up the side of the dish.
  7. Cook for about 40 minutes or until spongy to the touch.
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