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
- Heat oven to 180C/160C fan-forced. Grease a medium-sized oval baking dish (I used a 22cm x 18cm) with butter.
- 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.
- 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.
- Bake for 35-40 minutes until the top is lightly browned and set, but the pudding is still soft-ish underneath.
- Serve dusted with icing sugar.