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4 eggs, separated
175g caster sugar
125g unsalted butter, melted
1 tsp vanilla extract
1 unwaxed lime, zest
100g plain flour
500ml lukewarm milk
1 Mini Watermelon
½ tsp rose water
1 tsp caster sugar
175g strawberry jam
1 tbsp lemon juice
600ml double cream
2 tbsp caster sugar
1 tsp rose water
350g strawberries, hulled and sliced
1 tbsp pistachios, finely chopped
1 tbsp Cooks' Ingredients Rose Petals
Preheat the oven to 170ºC, gas mark 3. Put the egg yolks and caster sugar in a bowl, then beat until light and fluffy with electric beaters. With the beaters on a low speed, gradually add the melted butter, vanilla extract and lime zest. Fold in the flour, ⅓ at a time. Gradually pour in the lukewarm milk and continue to mix on a low-medium speed until all combined (don’t worry if it looks like a lot of milk – it will all mix in). Wash and dry the beaters; in a separate bowl beat the egg whites until they reach stiff peaks. Gently fold into the batter, in three batches, until almost all combined (it may be a bit uneven). Pour into a rectangular or oval baking dish (roughly 35cm x 23cm) and bake for 30 minutes until golden but still with a gentle wobble. Set aside to cool completely in the dish.
While the pudding is cooling, peel and cut the watermelon into 3cm chunks; put in a colander over a bowl. Sprinkle with the rose water and sugar, then set aside to drain.
Once the pudding is cool, warm the strawberry jam in a pan along with the lemon juice to loosen it up. Remove from the heat and stir in ½ the watermelon chunks. Gently spread the jammy watermelon over the surface of the pudding.
For the topping, whisk the cream, sugar and rose water to medium peaks. Spoon the mixture over the watermelon, then put in the fridge to firm up for 1 hour. Just before serving, top with the strawberries and remaining watermelon, then scatter over the pistachios and rose petals.
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