Wednesday, 27 March 2013

Lemon and Lime Pudding Recipe

Today's dessert has a little bit of a summery air to it. The blend of lemon and lime conjures up images of the Mediterranean and hot days.

But this is also a classic palate cleansing combination and this pudding has a sharp clean taste that is guaranteed to delight the palate no matter when its served.

Lemon and Lime Pudding

Serves: 6
classic lemon and lime pudding. A baked pudding with a light texture and a clean taste


100g butter
300g caster sugar
finely-grated zest of 1 large lemon
finely-grated zest of 1 lime
150ml mixture of lemon and lime juice
4 large eggs, separated
75g plain flour, sifted
icing sugar, for dusting


Soften the butter then combine in a food processor with the caster sugar and citrus zests. Blitz the mixture until pale and creamy.

Add the citrus juice and blitz to mix in, followed by the egg yolks, flour and milk. After each addition blitz the mixture again to combine, mixing until you have a smooth batter.

Turn the egg whites in to a clean and dry bowl and beat until firm but not stiff. Now fold the egg whites into the main batter mixture. Pour the resultant batter into a lightly-buttered ovenproof soufflé or baking dish and sit in a deep roasting tin then half-fill this (the roasting tin) with boiling water.

Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for between 45 and 50 minutes, or until the top is lightly browned and set and there is a gooey layer of lemon curd underneath.

Remove the dish from the roasting tin, dust with icing sugar and serve immediately. If desired, it can be accompanied by custard.

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