Rachel Allen's fluffy lime puddings recipe
When cooked, this delectable pudding has a layer of lime sponge sitting on top of a pool of hot lime curd. It is my take on the classic lemon pudding, with the limes bringing their own exotic sharpness. By using softer butter it can be better mixed with the sugar to create an extra fluffy pudding.
You will need 6 x small-medium ramekins or ovenproof teacups for this recipe.
Ingredients
- 50 g butter
- 250 g caster sugar
- 3 eggs, separated
- 75 g plain flour
- 300 ml milk
- 2 limes, finely grated zest and juice
- 1 cup icing sugar, for dusting
- 1.8 oz butter
- 8.8 oz caster sugar
- 3 eggs, separated
- 2.6 oz plain flour
- 10.6 fl oz milk
- 2 limes, finely grated zest and juice
- 1 cup icing sugar, for dusting
- 1.8 oz butter
- 8.8 oz caster sugar
- 3 eggs, separated
- 2.6 oz plain flour
- 1.3 cups milk
- 2 limes, finely grated zest and juice
- 1 cup icing sugar, for dusting
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 6
Step-by-step
- Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4.
- Beat the butter in a large bowl or in an electric food mixer until it is really soft and creamy. Add the sugar and beat with the butter until pale and fluffy. Add the egg yolks one at a time to the mixture, beating each one in before adding the next. Sift in the flour and add the milk and lime zest and juice, and mix well together. The mixture will be quite liquid.
- Whisk the egg whites in a large, spotlessly clean bowl until they form stiff peaks. Gently fold the egg whites into the cake mixture until well mixed. Divide the mixture between six small-medium ramekins or ovenproof teacups. Arrange on a baking sheet and place in the oven. Bake for 15-20 minutes or until just set. Remove from the oven and allow cooling slightly before dredging with icing sugar and serving.
Recipe provided by Kerrygold. For more delicious recipes visit www.facebook.com/KerrygoldUK
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