Blood orange pudding cake

Butter the bottom and sides of a two-quart baking dish; to turn it out later, press parchment smooth into the bottom and up the sides, creasing folds firmly. Set it in a larger roasting pan for the water bath.

Whisk together the Greek yogurt, blood orange juice and lemon juice.

Zest about a teaspoon from one blood orange and work it into the sugar until it looks like wet sand.

Whisk in the five room-temperature egg yolks until lighter in colour and volume, thick and pale.

Stream in the cooled melted butter and whisk smooth, then whisk in the salt and half cup flour, sifting if lumpy.

Whisk in the yogurt and citrus mixture; the batter base is quite liquid.

Get the water heating. Beat the egg whites with a pinch of salt on low, increasing speed; once opaque, stream in the reserved two tablespoons of sugar and beat to medium peaks that hold their shape but droop; do not overbeat.

Bring the kettle to a boil. Fold a third of the whites into the batter, lifting from the bottom, then the rest, keeping as much air as possible.

Pour the batter into the dish and smooth the top. With the roasting pan on a pulled-out centre oven rack, pour in just-boiled water halfway up the side of the baking dish.

Bake at 350F for 30 to 35 minutes, until risen, firm, springy all over and light golden brown; a couple more minutes if still pale.

Cut the poles off the blood oranges, stand each on a cut side and cut the peel and pith away following the contour, then slice crosswise into rounds a quarter to half an inch thick, removing seeds. Can be done a couple of hours ahead, covered in the fridge.

Lift the baking dish out of the water bath and cool on a rack completely, until the bottom has no warmth, about an hour and a half to two hours.

Serve from the dish, or invert onto a platter, remove the pan and peel off the parchment so the pudding layer is on top.

Cover the top with blood orange slices and serve extra on the side.