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Sticky Lemon and Lime Puddings
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Sticky Lemon and Lime Puddings
This simple pudding cleverly separates into two layers as it bakes - a light sponge on top and a tangy citrus curd underneath.
- Preparation time: 20 minutes
- Cooking time: 20 minutes
-
Total time:
40 minutes
Serves: 6
Ingredients
- 100g unsalted butter
- 175g golden caster sugar
- Juice and finely grated zest of 2 lemons
- Juice and finely grated zest of 2 limes
- 4 medium eggs, separated
- 50g plain flour
- 2 tbsp ground almonds
- 50ml milk
Method
- Preheat the oven to 180°C, gas mark 4. Lightly butter 6 x 200ml large microwave-safe cups or mugs (see Cook's tips).
- Using an electric hand whisk, cream the butter and sugar until thick and smooth. Add the zest and juice from the lemons and limes; the mixture will look curdled at this stage. Beat in the egg yolks one at a time. Fold in the flour, almonds and milk.
- Whisk the egg whites to form soft peaks, then gently fold into the mixture. It will still look curdled, but carry on.
- Pour the mixture into the cups or mugs, then place in a deep roasting tin with enough hot water to come halfway up the sides of the cups or mugs. Cook for 20 minutes until the sponge is risen and golden. Serve warm or cold with single cream, if you prefer.
Cook's tips
If you don't have any microwave-safe cups or mugs, you can bake the mixture in 2 x 500ml Pyrex bowls for 30-35 minutes.
Wrap the cups or mugs in foil to keep warm for the picnic.
Comments
This recipe was first published in Mon Sep 01 01:00:00 BST 2003.
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