Use lemon, lime or grapefruit in this squidgy baked dessert – a simple and nostalgic family pud
Prep:20 mins
Serves 4
50g butter, softened, plus extra for greasing200g caster sugarzest 2 lemons or 2 limes or 1 grapefruit100ml lemon, lime or grapefruit juice, or a mixture3 large eggs, separated50g plain flour250ml milkicing sugar, for dusting (optional)
STEP 1Heat 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.STEP 2In 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.
