Orange And Lemon Pudding recipe by Sherien Essakjee

Ingredients

• ½ cup (125 g) butter at room temperature
• 3 jumbo or extra-large eggs at room temperature
• 3 tablespoon (45 ml) apricot jam
• 1 heaped t (5 ml) each of grated lemon and orange rind
• 1 x 600 g Ina Paarman/'s Vanilla Cake Mix
• 2 tablespoon (30 ml) lemon juice
• ¾ cup (180 ml) fresh orange juice
• ½ cup (125 ml) water
• ½ cup (125 ml) fresh orange juice
• 2 tablespoon (30 ml) butter
• ½ cup (125 ml) sugar
• ¼ cup (60 ml) apricot jam
• ⅓ cup (80 ml) fresh lemon