What’s cooking today: Hot lime pudding

The lime is big in flavour, heady in aroma, and imposes its sweet deliciousness on any dish in a way that makes it clear that it is present. When the winter grips your soul, make this hot lime pudding to warm you up.
Citrus and winter go together like rugs and hugs. Lime has a particular flair and zest and makes for a winning flavour in a hot pudding such as this one. The sweetness and the bitter tang of lime zest somehow conspire to make a bit of magic.
75 g butter
175 g castor sugar
3 large eggs, separated
75 g self-raising flour
Juice and grated zest of 6 limes
200 ml full cream milk
For the lime syrup:
2 limes, thinly sliced and then quartered
½ cup sugar
½ cup water
Preheat the oven to 180℃.
Whisk the butter and castor sugar in a large bowl until pale.
Separate the eggs. Beat the yolks and gradually stir into the butter and sugar mixture, then alternately fold sifted flour, lime juice and zest in, and then fold in the milk.
In a second bowl, whisk the egg whites to soft peak stage and fold into the mixture. It is likely to curdle, which is fine.
Grease a 1.75 litre oven dish and pour the mixture in.
Bake it in the centre of the oven for 50 minutes or until the top is golden brown.
Meanwhile, bring the water and sugar to a gentle boil while stirring until all the sugar has dissolved. Put the pieces of lime in and simmer very gently until the liquid has reduced by half.
Reheat this just before serving and spoon it over the servings in their bowls, or pour it directly onto the pudding as you would for a citrus drizzle cake. DM/TGIFood
Tony Jackman is Galliova Food Champion 2021. His book, foodSTUFF, is available in the DM Shop. Buy it here.
Follow Tony Jackman on Instagram @tony_jackman_cooks. Share your versions of his recipes with him on Instagram and he’ll see them and respond.
SUBSCRIBE to TGIFood here. Also visit the TGIFood platform, a repository of all of our food writing.
5 Jul 2022 5AM English South Africa Food · Food

Other recent episodes

What’s cooking today: Smoked salmon parcels

Smoked salmon is a safe and popular go-to dish for Christmas eve dinner, but these do need to be made ahead to give them enough time to set. An appealing festive starter that’s easy to make, these little salmon and spring onion parcels have style and substance. A touch of…
15 Dec 2022 8AM 2 min

Throwback Thursday: Roast duck & cherry sauce

Here’s an old restaurant menu staple that requires a duck to be cooked the way it used to be: roasted all the way to the bone. The bonus? You can roast your potatoes in the duck fat that drips down into the pan. I used Port and cherry liqueur from…
15 Dec 2022 6AM 3 min

What’s cooking today: Roast crown of Tipsy Turkey

Roasting a whole turkey presents difficulties, as anyone who has roasted one knows. But roast just the crown, with a delicious stuffing inside it, and you have a true festive winner. The crown of a turkey or chicken is the entire breast section, intact, either deboned or bone-in. The rest…
15 Dec 2022 5AM 3 min

Throwback Thursday: Rich dark chocolate cake

You know that glorious looking chocolate cake you see in a display cabinet in a restaurant and think, wow, that looks amazing; then you order a slice and it’s bland and hardly chocolaty at all? This recipe endeavours to taste like you wanted that to taste. This week we’re revisiting…
12 Dec 2022 8AM 8 min