Magic Lime Pudding
This is a new, more tangily fragrant version of the popular 'classic' lemon pudding that separates as if by magic during baking into a light, spongy layer floating on a sauce.
55 0/2 oz UNSALTED BUTTER
115 G/4 OZ. CASTER SUGAR
FINELY GRATED RIND AND JUICE OF 3 LARGISH LIMES
SEPARATED
55 G/2 OZ SELF-RAISING FLOUR
150 ML/5 FL OZ MILK
Set the oven to 180°C/350°F/Gas 4. Butter an 850 m1/I 1/2 pint ovenproof dish.
Beat the butter, sugar and lime rind together until well softened (because there is more sugar than butter, the mixture will not become light and fluffy). Gradually beat in the egg yolks. Lightly fold in the flour alternately with the milk and lime juice. Whisk the egg whites until stiff but not dry, then, using a large metal spoon, gently fold into the butter mixture (don't worry if it looks a little curdled at this stage - it's quite normal). Pour into the dish and bake for 40-45 minutes until golden and the sponge is just set.
