School days citrus pudding
Ingredients
- Step 1 50g butter , softened, plus extra for greasing
- Step 2 200g caster sugar
- Step 3 zest 2 lemons or 2 limes or 1 grapefruit
- Step 4 100ml lemon , lime or grapefruit juice, or a mixture
- Step 5 3 large eggs , separated
- Step 6 50g plain flour
- Step 7 250ml milk
- Step 8 icing sugar , for dusting (optional)
Calories: 432
Carbohydrate: 61 g
Protein: 8 g
Fat: 17 g
Cook time: 60 minutes
Prep time: 20 minutes
Total time: 80 minutes
Servings: 4
TAGS
Dessert
Dinner
British
Baked pudding
Family favourite
Grapefruit pudding
James Martin
Lemon pudding
Lime pudding
Sponge pudding
Directions
- Step 1 Heat 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 2 In 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.