Lime Delicious Pudding

Tahitian Lime Tree

Tahitian Lime

Freshly laid eggs lying on straw

Freshly laid eggs

One of the charms — and challenges — of life as a kitchen gardener is its immediacy.

If your hens are laying enthusiastically or you have a tree laden with rapidly ripening fruit,  then you need to find uses for your produce, and without delay.  Why lose any of that alluring freshness?  Existing recipes will often have to be adapted to use the specific combination of ingredients you have at hand.

Faced with abundant limes on my Tahitian lime tree and more eggs from Nightmare, Scarecrow, Lola and Ninja than I know what to do with, I adapted a traditional Aussie favourite to use limes instead of lemons.

(Many recipes for lemon delicious pudding can be found on the internet; mine comes from Cooking: A Commonsense Guide.)

Bowl of lime delicious pudding

Lime Delicious Pudding

  • Servings: 4-6
  • Difficulty: moderate
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This pudding boasts a layer of feather-light sponge with a surprise underneath, a creamy, tangy, citrussy sauce.

Preparation time: 20 minutes

Cooking time: 45 minutes

Ingredients

60 g butter, softened

3/4 cup sugar

3 eggs, separated

1 teaspoon grated lime rind

1/3 cup self-raising flour, sifted

1/3 cup (80 ml) lime juice (2-3 limes, depending on size)*

2/3 cup (160 ml) milk*

*You want 1 cup of liquid altogether, so measure your lime juice (a little more or less than 1/3 cup is fine) then measure milk to make 1 cup.

Method

  1. Preheat oven to moderate 180 degrees celsius (160 degrees celsius fan-forced)
  2. Grease a casserole dish (minimum 1 litre capacity).
  3. Beat the butter, sugar, egg yolks and lime rind in a large bowl until the mixture is light and creamy.
  4. Gently stir in the sifted flour with a wooden spoon until just combined
  5. Slowly stir in the lime juice and milk, a little at a time.  If you pour all the liquid in at once it may not combine well.  It is okay if the milk begins to curdle when it contacts the lime juice — it won’t affect the final pudding.
  6. In a separate, clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form.
  7. Gently fold the egg whites into the lime mixture, half at a time.  The whites will amalgamate better with the rest of the mixture if you add them in two batches.
  8. Pour mixture into prepared casserole dish, then place the dish in a deep baking tray.  Fill the tray with boiling water to come a third of the way up the side of the casserole dish.
  9. Bake for 45 minutes or until golden brown and firm to the touch.

Note:  I have made this pudding successfully with both limes and lemons.  When I tried it with oranges the result was too sweet and lacked the desired acidity.  It may be worth experimenting with other citrus fruits to find a version you like.

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7 Responses to Lime Delicious Pudding

  1. Sounds great, Kate, and I love the image conjured of you dashing around trying to beat nature’s clock to use your produce at its peak!

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  2. Shirley says:

    Beautiful. I have limes everywhere, too!

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  3. I have a black thumb and I’m jealous of you gardeners! Also, I’m not allowed to prune the lemon tree anymore 😉

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  4. Tara says:

    Love the names of your chooks! I bet the pudding lives up to its title as it really does sound delicious.

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  5. Anne Green says:

    Lemon delicious pudding has to be one of the world’s finest desserts, so the lime version would be fabulous too I’m sure.

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  6. Absolutely. The lime would be a nice twist. I have made that lemon delicious from the same book.
    It’s my favourite recipe book. Everything in it turns out well.

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  7. amydoot722 says:

    The recipe sounds delicious! Very jealous of your lime tree…Send some over to the states…we’re in a lime crisis right now

    Like

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