Saucy Citrus Pudding

I saw this recipe in the BBC Good Food magazine Jan 2013. I marked it to make as it looked welcoming and comforting. Perfect. It was super tasty and so quick to make.

Serves 4 : Prep 20 mins : Cook 40 mins

50g / 2 oz butter, softened plus extra for greasing
200g / 7 oz caster sugar
Zest 2 lemons / limes or grapefruit juice or mixture
3 large eggs, separated
50g / 2 oz plain flour

250ml / 9 fl oz milk

Icing sugar for dusting

1. Heat oven to 180oC / 160oC fan / gas 4.

Grease medium - sized oval baking dish (approx 22 x 18cm) with butter. Combine the butter, caster sugar and zest in a food processor and whiz until the mixture is pale. Add the citrus juice, egg yolks, flour and milk, and whizz until well mixed - it may look a little curdled. Scrape into a bowl. Boil the kettle.

2. In a large, clean bowl, whisk the egg whites until firm but not stiff, then gently fold into the zesty mixture. Scrape into making dish and put in a roast tin half filled with hot water from the kettle. Bake for 35 - 40 mins until the top is lightly browned and set, but the pudding is still soft underneath. Serve dusted with icing sugar, if you like.