Lazy lime, lemon delicious pudding- Turbo style

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This is a simple recipe for turning seasonally abundant limes into a delightful dessert that most people will delight in. The key ingredient, of pulped whole limes, can be frozen when they are abundant and then can be use any time.

Introduction

This recipe started with a family favourite of ‘lemon delicious’. I adventurously broke with tradition and progressively used more lemon and rind in my recipe. The strong flavour was welcomed by all.

My experience with whole pulped citrus drinks (jungle juice) led to the ‘lazy’ use of whole citrus pulp in the dessert. Lastly, my new lime trees prolific but short fruiting season saw the inclusion of lime in the recipe and lead to frozen pulp being used when lime was out of season.

Recipe

This recipe makes two puddings of the size shown in the photo.

Pulp 4 medium size limes or lemons in a food processor (or combination of both).

Separate the egg whites from the yolks of 4 eggs.

To the pulp in the food processor;
Add 2 cups of raw sugar, 2 tbsp of butter, 2/3 cup of self-raising flour and the 4 egg yolks,

Blend with the pulp in the processor (Still using the cutter blades).

Lastly, add 3 cups of milk and blend once more.

Beat egg whites in a large mixing bowl until fully stiff, then add on top the batter from the food processor.

Fold the whites in gently (I find that a potato masher does a good job).

Pour into baking dishes and place these into larger baking dishes of boiling water. The boiling water in the larger dishes should be preheated in an oven at 150C while the mix is being prepared.

Cook for about 1/2 hour at 150C or until peaks start to brown.

Note: This recipe makes a soft ‘spongy’ desert with a thickish citrus custard below. By using half the amount of flour or more milk, it will make it have more runny sauce below if that is what the family likes best.

Tim