Simply a delicious lemon (or lime) pudding recipe…

Over the years I have used many versions of this classic pudding and prefer Maggie Beer’s as a good base. If you have dined with us at one of our Trust the Chef lunches, you will likely have enjoyed it already!

Currently I’m using limes because we have an abundant crop right now, and I use gluten free flour to cater to most guests. For dairy-free I skip the butter (or you can use a non-dairy alternative) and use almond milk. I have successfully quadrupled the recipe for larger numbers and find it is fine in either larger ‘to-share’ pudding dishes or in individual ramekins.

My preference is to serve it simply with a bit of pouring cream, but it is also lovely with a mixture of whipped cream and yogurt. As always, this is a flexible base (thanks Maggie) that you can play with depending on what you have on hand.

– Enjoy, Kim Currie

Ingredients & Recipe

• 60g unsalted butter, softened
• 3/4 cup caster sugar
• 3 eggs, separated
• 1/2 cup self raising flour (gf or normal)
• 1 cup milk
• 3 lemons (or limes), zested + juiced
• Cream, to serve (optional)

Preheat the oven to 160°C (we use a steam oven at 50% if you have one at home) and grease your desired dish/es with butter.

Cream together the butter and sugar, then add the lemon zest.

Slowly add the egg yolks one at a time, beating well between each addition.

Slowly add the flour and milk until the batter is well combined.

Then slowly add the lemon juice and mix well.

In a clean, dry bowl, whisk the egg whites until peaks form.

Gently fold the egg whites into the batter.

Pour the mixture into the prepared dish/es and place in a deep-sided tray. Fill the tray with water until mid way up your dish to create a water bath.

Cook in the oven for 40 minutes, or until risen and golden on top.

Best served warm with pouring cream.