Lemon & Lime Delicious Pudding

Serves 4
Time 1 hour


75g unsalted butter, softened
1 cup caster sugar
Zest and juice of 2 limes
Zest and juice of 1 lemon
Pinch of salt
4 eggs, separated
3 tbsp self-raising flour
½ tsp baking powder
½ cup milk
Icing sugar, to serve
Double cream, to serve


Preheat oven to 160ºC.

Place the butter, sugar, lemon and lime zest and pinch of salt in the bowl of an electric mixer and beat for 8–10 minutes or until light and creamy. Add the egg yolks one at a time and beat until smooth, then slowly pour in the lemon and lime juice and beat again until smooth.

Sift the flour and baking powder over the mixture and fold to combine. Add milk, and stir to form a wet batter.

Place the egg whites in a bowl and beat until stiff peaks form. Use a spoon to gently fold the egg whites into the pudding mixture.

Pour into 4 lightly greased ramekins, place them in a baking tray with a couple of inches of water in the bottom, and bake for 40 minutes or until the top is golden.

Dust with icing sugar and serve with a dollop of cream.