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Abbrevations: tsp = teaspoon tbl = tablespoon
R19
LEMON AND LIME DELICIOUS PUDDING
Serves 8
180g butter
1
1
⁄2 cups caster sugar
2
⁄3 cup self-raising flour, sifted
1
1
⁄2 tablespoons grated lemon rind
1
1
⁄2 tablespoons grated lime rind
1
⁄4 cup lemon juice
1
⁄4 cup lime Juice
4 x 60g egg yolks
1
1
⁄2 cups milk
4 x 60g egg whites
Sifted icing sugar, for serving
Thickened cream, for serving
1. Cream butter and sugar in a mixing bowl until
light and fluffy. Fold in flour, lemon rind, lime
rind, lemon juice and lime juice.
2. Combine egg yolks and milk, whisk into butter
mixture. Beat egg whites until stiff peaks form,
fold into batter.
3. Pour batter into lightly-greased pudding bowl.
Ensure the pudding bowl is a suitable size and
type to fit the removable crockery bowl. Cover
with aluminium foil and secure with kitchen
string.
4. Place 1-2 cups water into the removable
crockery bowl. Add prepared pudding bowl.
Cover with lid and cook on Low 5-6 hours.
Check water level throughout the steaming
process.
5. Spoon pudding onto serving plates, dust with
icing sugar and a swirl of cream.
Pudding can be served hot or cold.
Desserts
A 2.5 litre heatproof pudding bowl suitable
to fit the shape of the removable crockery bowl
is required for this recipe.
Note