Lemon and lime pudding

(Serves 4 )
100 g butter or margarine 200 ml castor sugar (160 g) 4 extra large eggs, separated 125 ml Snowflake cake flour (70 g) 30 ml ground almonds 60 ml milk 60 ml fresh lemon juice 45 ml fresh lime juice 10 ml grated lemon rind 10 ml grated lime rind

 

1. Cream butter and sugar. Add the egg yolks, one at a time and beat well. 2. Sift flour and add, with almonds and milk. Add juice and rinds. 3. Whisk the egg whites to soft peaks, then gently fold into the mixture until smooth. 4. Spoon the mixture into a greased oven dish or cups, then place in oven pan, filled half with hot water. Bake in a preheated oven at 180 °C for about 40 minutes until the sponge is risen and golden. Serve immediately.