This fabulous winter pudding separates into cake and sauce as it bakes. Serve warm or cold. You can use mandarins or tangerines too.

1/2 cup clementine juice

2 tablespoons unsalted butter, softened

1/2 cup sugar

2 teaspoons grated clementine rind

3 eggs, separated

3 tablespoons all-purpose flour

1 cup light cream

Pinch salt

1 tablespoon icing sugar

Preheat oven to 350 F.

Heat clementine juice in a pot over medium heat and reduce to ¼ cup. Cool.

Beat butter using an electric mixer or food processor until light. Gradually beat in sugar until light and fluffy. Beat in clementine rind, then egg yolks one at a time.

Stir flour into batter, alternating with clementine juice and cream. Mix well after each addition.

In a separate bowl, beat together egg whites and salt until soft peaks form. Fold into clementine mixture. Pour batter into a greased 4-cup soufflé dish (or individual soufflé dishes. Place in a baking pan and fill pan with hot water halfway up the soufflé dish.

Bake for 35 minutes (test individual ones after 20 minutes) or until top is set. The bottom will still be liquid.

Sift icing sugar over top and serve hot. Serves 4.