cook | citrus

By MANDY SINCLAIR

Lemon & lime pudding

50g unsalted butter, at room temperature
1 cup caster sugar
finely grated rind of 1 lemon and 1 lime
¼ cup lemon juice
¼ cup lime juice
3 eggs, separated
1/3 cup plain flour
1 cup milk

1. Preheat oven to 180C or 160C fan. Grease a 6-cup ovenproof dish.
2. Place butter, sugar and both rinds in a food processor. Process until pale and creamy. Add juice and process until smooth. Add egg yolks and process until combined. Add flour and then milk and pulse until combined. Transfer to a bowl.
3. Using an electric mixer, beat egg whites until soft peaks form. Fold into batter. Pour into prepared dish. Place in a large baking pan and pour in enough hot water to come half way up sides of dish. Bake for 35-40 mins, until top is golden and springs back when lightly touched.
4. Remove from water bath, dust with icing sugar and serve with thick cream or ice cream.

Serves 4

tip ….
The perfect pudding should have a cake like top with a delicious creamy curd at the bottom. Use lemon juice alone or even orange and lemon juice if you like.

try this ….
Slow baked lemon chicken
Butterfly and press flat an organic chicken. Lay in a large baking pan, breast side up. Scatter around 6 chopped potatoes. Drizzle 1 tbsp of olive oil over chicken, season well and rub into chicken skin. Scatter over 1 tbsp dried oregano. Pour over the juice of 2 lemons and 1 cup of water. Bake at 170C or 150C fan for 1 ½ hrs, basting every 30 mins, until chicken is very tender.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS