Preheat the oven to 180°C and grease six individual pudding moulds.
Boil the orange and lemon juices in a pan until reduced by half then cool.
Beat the butter, sugar, and lemon zest in a bowl until pale and creamy.
Mix in the egg yolks one at a time.
Combine the flour and baking powder then stir into the butter mixture.
Slowly stir in the reduced citrus juices and milk.
Whisk the egg whites in a large bowl until soft peaks form.
Beat one-third of the whites into the batter then fold in the remainder.
Place moulds in a roasting tin, fill with batter, and add boiling water to the tin base.
Bake for 20 minutes until golden-brown and firm.
Whip the cream to soft peaks and fold in the orange liqueur.
Decorate puddings with candied peel and mint then serve with the liqueur cream.