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recipes

Lemon And Lime Pudding

This fresh but filling dessert of light sponge with a lemon curd sauce underneath, can be served hot from the oven, or on a warm day it is excellent cold.

Lemon And Lime Pudding

Prep Time 10 mins

Cooking Time 40 mins

Serves 4

This fresh but filling dessert of light sponge with a lemon curd sauce underneath, can be served hot from the oven, or on a warm day it is excellent cold.

 

Ingredients

  • 2 large lemons
  • 1 lime
  • 60g (2oz) softened butter
  • 110g (4oz) caster sugar
  • 2 eggs, separated
  • 60g (2oz) self-raising flour, sifted
  • 150ml (5fl oz) milk
  • single cream to serve

You will need a 850ml (1½ pint), deep pudding dish, well buttered

 

Method

  1. Preheat the oven to 230ºC, set to Bake, rack position D.
  2. Grate or zest the lemons and lime, squeeze out the juice - you should have approximately 130ml (4½ fl oz) - and set aside
  3. Beat the butter, sugar and lemon zest together until well blended.
  4. Stir the egg yolks and beat into the mixture, a little a time. Then add a little flour, a little milk and a little lemon juice, mixing well, and repeat until they are used up.
  5. Whisk the egg whites to stiff peaks and fold them into the mixture, which may look a little curdled at this stage.
  6. Pour into the prepared dish, place in the oven tray, and bake for 10 minutes. Cover with foil or a small porcelain plate, reset the temperature at 180°C, and bake for a further 30 minutes.