Marmalade Pudding Cakes

Directions

1. 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. 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. 3
   Pour into eight 6-oz. custard cups thoroughly coated with cooking spray. Place the cups in two
4. 4
   s; add 1 in. of boiling water to pans.
5. 5
   Bake at 325° 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. 6
   Combine marmalade and remaining lemon juice; drizzle over warm cakes.