Classic citrus pudding

This classic citrus pudding is a real family favourite. It’s quick and easy, but it feels luxurious and effortful.

You can use lemons, limes, grapefruit and/or oranges. You could make one pudding of each if your heart so desired.

I have to be honest, I thought it looked pretty terrible during the mixing phase, but the end result was something special. This’ll get two thumbs up from around the table.

Serves 4-6

Ingredients

• 50g butter, softened, plus extra for greasing
• 200g caster sugar
• zest 2 lemons (or 2 limes or 1 grapefruit_
• 100ml lemon, lime or grapefruit juice, or a mixture
• 3 large eggs, separated
• 50g plain flour
• 250ml milk
• icing sugar, for dusting (optional)

Method

1. Heat oven to 180C/160C fan-forced. Grease a medium-sized oval baking dish (I used a 22cm x 18cm) with butter.
2. Combine  butter, caster sugar and zest in a food processor and blitz until the mixture is pale. Add citrus juice, egg yolks, flour and milk, and blitz until well mixed (this is where I thought it it looked a little curdled, apparently this is okay). Scrape into a bowl. Boil water in a kettle.
3. In a large, clean bowl, whisk the egg whites until firm but not stiff, then gently fold into the zesty mixture. Scrape into the baking dish and put in a roasting tin half-filled with hot water from the kettle.
4. Bake for 35-40 minutes until the top is lightly browned and set, but the pudding is still soft-ish underneath.
5. Serve dusted with icing sugar.