- Preheat oven to 180°C. Lightly grease 6 x 300 mL ramekins or ovenproof dishes. Place in a large deep baking dish.
- Using an electric mixer, beat butter, sugar and combined zests in a large bowl until pale and creamy. Add the egg yolks, one at a time, beating well between each addition. Add ¹/³ of the milk and flour and beat until well combined. Repeat this process with remaining milk and flour. Add the lemon and lime juice and beat until smooth.
- In a separate bowl, whisk the egg whites until stiff peaks form. Stir ¹/³ of the egg whites into the batter. Gently fold remaining egg white into the mixture until just combined.
- Spoon the mixture evenly between the 6 ramekins or oven proof dishes. Pour boiling water into the baking dish to come half way up the side of the dishes. Bake for 25 – 30 minutes or until puddings are golden and just set. Serve immediately dusted with icing sugar and thick cream.
IN THIS RECIPE
Chef's Choice Unsalted Cultured Butter
Western Star Chef’s Choice Premium Cultured Unsalted is a premium quality butter that’s noted for its extra creamier continental taste and texture. A creamier fresh tasting butter that’s versatile and ensures great results every time.
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Forgotten to soften the butter?
Grate butter coarsely, spread onto baking paper and stand for 10 minutes before using. Alternatively chop into 2cm cubes, microwave on 30% power in 10 second bursts until just softened.