These puddings are delicate and need to be handled gently when
removing them from their moulds.
180 gmsoftened butter, plus extra for greasing180 gmcaster sugar2eggs1½ tbspGreek-style yoghurt, plus extra to serveFinelygrated rind of ½ lemon100 gmself-raising flour, sievedPinchof cardamomFew dropsof orange-blossom waterCandied orange rindThinlypeeled rind of 3 oranges, cut into julienne, and juice from ½ orange100 gmcaster sugar
For candied orange rind, blanch rind (10 seconds), drain and repeat, then set aside. Meanwhile, bring sugar and 40ml water to the boil in a small saucepan over medium heat, add rind, then cook over low heat until translucent (5-10 minutes). Add orange juice and set aside to cool.
Preheat oven to 180C. Cream butter and sugar in an electric mixer until pale, add eggs, yoghurt and lemon rind and beat well. Fold through flour, then add cardamom and orange-blossom water. Divide among 6 buttered 250ml dariole moulds and bake until an inserted skewer withdraws clean (15-20 minutes). Serve warm with candied orange rind and yoghurt to taste.