Ingredients

• 1 cup - milk
• 4 - eggs, separated
• 1/4 cup - instant flour
• 2 tbsp - very soft butter
• 3/4 cup - sugar, divided
• 1.5 tsp - finely grated orange zest
• 1/4 cup juice - from a large orange
• 4 tbsp - fresh lemon juice, divided
• 6 tbsp - orange marmalade
• 2 tbsp - orange-flavoured liqueur

How to Make Orange Pudding Cupcakes with Marmalade Drizzle

• Spray eight 6-ounce ovenproof custard cups (such as Pyrex) with vegetable cooking spray. Set them in two 9-inch round or square baking pans. Bring 1.5 quarts of water to boil in a tea kettle. Heat oven to 325 degrees.
• Whisk butter, 1/2 cup sugar and zest until smooth.
• Whisk in egg yolks, then flour, until smooth.
• Next whisk in 1/4 cup orange juice and 2 tbsp lemon juice, then the milk, to form a thin batter.
• In a separate bowl, beat egg whites with a hand mixer until foamy.
• Gradually add remaining 1/4 cup sugar, until the whites are stiff enough to hold a peak.
• Gently fold the whites into the batter until just smooth.
• Pour batter into each custard cup.
• Place pans on oven rack, then carefully pour hot water into each pan, being sure to avoid getting any water on the cakes.
• Bake until tops are golden brown and spring back to the touch, about 25 to 35 minutes.
• Remove pans from oven; let custard cups stand in the water until just warm.
• Place a dessert plate over each custard cup; invert cake onto plate.
• Mix marmalade, liqueur and remaining 2 tbs. lemon juice.
• Spoon sauce over cakes.