This recipe is lifted from a Margaret Fulton recipe. No need to mess with perfection, I make it exactly as she does. However in this instance I’m using limes instead. You can of course use any citrus for this, or even a combination. This recipe is really easy, but people are impressed because of the creamy lemon sauce beneath the sponge. Margaret warns us however the cooking time is important – apparently if you leave the pudding in the oven for too long the sauce will absorb into the cake and disappear. I’ve never had this happen, but I’m always slightly anxious as I dig the spoon in for that first serving.
100 grams softenend butter
grated rind and juice of one large lemon or 2 limes
2/3 cup (150 grams) sugar
3 eggs, separated
½ cup (75 grams) self raising flour
1 ¼ cups milk
- Preheat the oven to 180 degrees C. Grease one large dish or 4 small individual ramekins. Place the egg whites in a bowl and whisk until stiff. Set aside.
- Using an electric mixer, cream the butter, sugar and lemon/lime rind. When the mix is creamy and light, beat in the egg yolks. Add the flour and milk and mix lightly but thoroughly.
- Fold the egg whites and lemon/lime juice into the batter then our into the dish/es. Bake for 40 minutes or until the top is golden.
- Dust with icing sugar and decorate with sliced citrus if you like, and serve with cream.