Lime & buttermilk pudding

Name: Lime & buttermilk pudding
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 75 g butter, at room temperature; 175 g caster sugar; 3 British Blacktail Free Range Medium Eggs, separated; 5 unwaxed limes, finely grated zest of 4 and juice of 5; 75 g self-raising flour; 200 ml buttermilk; Icing sugar for dusting; Whipped cream or crème fraîche, for serving

Diana Henry's recipe is based on ‘lemon delicious’, a much-loved Australian dessert in which a layer of citrus curd forms as the pudding cooks. You could use lemon instead of lime.

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Vegetarian

Serves6
CourseDessert
Prepare15 mins
Cook40 mins
Total time55 mins

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75g butter, at room temperature
175g caster sugar
3 British Blacktail Free Range Medium Eggs, separated
5 unwaxed limes, finely grated zest of 4 and juice of 5
75g self-raising flour
200ml buttermilk
Icing sugar for dusting
Whipped cream or crème fraîche, for serving

Butter a 1.5L ovenproof pie dish and preheat the oven to 180ºC, gas mark 4. Using an electric hand whisk, beat the butter and sugar together until pale and fluffy.
Beat in the egg yolks a little at a time. Beat in the lime zest then, in alternate amounts, the flour and buttermilk. Slowly add the lime juice, stirring in gradually.
In a scrupulously clean bowl, beat the egg whites until the soft peak stage. Using a large metal spoon, fold the whites into the batter, trying not to knock the air out of them, then scrape this into the pie dish.
Bake for 35-40 minutes. It should be gorgeously puffed up and golden. Sift some icing sugar over the top and serve hot with whipped cream or crème fraîche.

Typical values per serving when made using specific products in recipe