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Recipe by olive magazine

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1. Heat oven to 180C/fan 160C/gas 4. Beat butter, sugar and lemon and lime zest together in a mixer. Add juices, egg yolks, flour and milk one by one to make a smooth batter. Pour into a large bowl.
2. Whisk egg whites until firm - fold into the batter. Pour into 4 buttered ovenproof dishes and put in a baking tray half filled with hot water. Bake for 25-30 minutes until lightly browned and set.

Per serving

311 kcalories, protein 5.1g, carbohydrate 35.5g, fat 17.5 g, saturated fat 9.5g, fibre 1.2g, salt 0.53 g

Latest comments and suggestions

• GraceW

  12 April 2009

  GraceW rated and commented on this recipe

  

  I made these to end of a Sunday roast. I chose it last minute so didn't have any limes at hand so just added more lemon. Simply delicious, even if it was only lemon flavoured. Everyone loved it. I made 6 teacup sized portions out of the recipe and served it with custard. Lovely moussy textured pudding with a tangy lemon curd bottom. Will definitely make it again and try it with lime next time. As I made them before my roast, all I did was stick them into the microwave for 30 seconds to warm them up abit.

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• Marola

  14 April 2009

  Marola rated and commented on this recipe

  

  I love sharp desserts but this one would not be top of my list. There was nothing wrong with it, the texture was lovely and it looked impressive but I felt it was lacking something. It might have been nicer with a blob of cream or ice-cream. I might try it again just using lemon juice.

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• Travis

  19 April 2009

  Travis rated and commented on this recipe

  

  Very popular with all the family. I used 4 medium eggs, full fat milk and the juice and rind of 2 small lemons. I divided the mixture between 10 small ramekins and cooked them in my small table top oven, in 2 batches, for 30 mins. Perfect and ideal for entertaining.

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• Mrs.M

  19 April 2009

  Mrs.M commented on this recipe

  This pud was absolutely delicious and went down a treat! my boyfriend decided he was going to have 3 of the ramekins I divided the mixture into 6 ramekins and it made the perfect amount for my family. goes well with vanilla ice cream - I didnt have any limes so used 1 large lemon I will definitly be baking this one again

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• JustJaki

  06 May 2009

  JustJaki rated and commented on this recipe

  

  This was tasty & light. We were both impressed with the end result as my oven can be tempremental - nothing to do with the chef! I made half the recipe, 3 teacups, and the extra pud mysteriously disappeared!! I will make this again for sure.

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• Tanu

  10 August 2009

  Tanu rated and commented on this recipe

  

  Really quick and a great light end to a dinner party. We had it with vanilla ice-cream, went great with the lemon curd bottom! Slightly too sweet, but no problem with a small portion, will be making again!

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Ingredients

• 50g butter
• 200g golden caster sugar
• 1 lemon , zested
• 1 lime , zested
• 50ml lemon juice
• 50ml lime juice
• 3 eggs , separated
• 50g plain flour
• 250ml milk

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Difficulty and servings

Makes 4

Preparation and cooking times

Ready in 45 minutes

Ingredients

• 50g butter
• 200g golden caster sugar
• 1 lemon , zested
• 1 lime , zested
• 50ml lemon juice
• 50ml lime juice
• 3 eggs , separated
• 50g plain flour
• 250ml milk

Per serving

311 kcalories, protein 5.1g, carbohydrate 35.5g, fat 17.5 g, saturated fat 9.5g, fibre 1.2g, salt 0.53 g

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