Easy, fluffy citrus puddings

This is an old favourite of mine that I recall cooking when I first left home. The recipe intially caught my eye because it contained tangelos. I had never had a tangelo at that point, and it sounded interesting. This is essentially just like a lighter lemon delicious. You could swap in any citrus. 

Baked tangelo puddings

1/4 cup self-raising flour
40g butter, melted
1/2 cup caster sugar
3/4 cup milk
grated rind of 1 tangelo (or other citrus)
2 eggs, separated
2 tbsp citrus juice

Grease four ramekins. Heat the oven to 180c. 

Mix flour, sugar and rind. Combine the juice, butter, milk and egg yolks, and whisk lightly. Fold this wet mix into the dry mix (flour etc) until well-combined. 

Beat the egg whites in a clean bowl until stiff peaks form. Fold the egg whites lightly into the tangelo mix until just combined, preferably with a metal spoon. Divide the mix between the ramkins, then place in a large baking dish. Fill the dish with boiling water, up to about half way up the ramekins. 

Place in the oven and bake for about 20 minutes. 

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