Use lemon, lime or grapefruit in this squidgy baked dessert – a simple and nostalgic family pud
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
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Heat oven to 180C/160C fan/gas 4. Grease a medium-sized oval baking dish (we used 22 x 18cm) with butter. Combine the butter, caster sugar and zest in a food processor and whizz until the mixture is pale. Add the citrus juice, egg yolks, flour and milk, and whizz until well mixed – it may look a little curdled. Scrape into a bowl. Boil the kettle.
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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 mins until the top is lightly browned and set, but the pudding is still soft-ish underneath. Serve dusted with icing sugar, if you like.