Marmalade Pudding Cakes

• 2 tablespoons butter, softened
• 3/4 cup sugar, divided
• 1/4 cup all-purpose flour
• 4 large eggs, separated
• 1 cup 2% milk
• 1/4 cup orange juice
• 1/4 cup lemon juice, divided
• 1-1/2 teaspoons grated orange zest
• 1/3 cup orange marmalade, warmed

1. In a small bowl, beat butter and 1/2 cup sugar until crumbly. Beat in flour and egg yolks until smooth. Gradually beat in the milk, orange juice, 2 tablespoons lemon juice and orange zest.
2. In another small bowl, beat egg whites on high speed until soft peaks form. Add the remaining sugar; beat until stiff peaks form. Gently fold into orange mixture.
3. Pour into eight 6-oz. custard cups thoroughly coated with cooking spray. Place the cups in two
4. s; add 1 in. of boiling water to pans.
5. Bake at 325u0b0 for 25-30 minutes or until a knife inserted in the center comes out clean and tops are golden brown. Run a knife around the edges; carefully invert cakes onto dessert plates.
6. Combine marmalade and remaining lemon juice; drizzle over warm cakes.

butter, sugar, allpurpose, eggs, milk, orange juice, lemon juice, orange zest, orange marmalade

Taken from www.tasteofhome.com/recipes/marmalade-pudding-cakes/ (may not work)