Lemon and lime pudding:
Beat the following for at least 2 minutes:
60 gm unsalted butter
¾ cup brown sugar
Zest of 1 lemon and 1 lime.
Then 3 egg yolks one at a time.
Then ¼ cup self-raising flour.
Then 1½ cups whole milk and a few splashes of cream.
Then ⅔ cup lemon juice and juice of one lime.
Transfer into a 1.5 l casserole.
Whip egg whip until soft peaks form.
Top the pudding with the white.
Bake at 170 c for 40 minutes.
Traditional and original recipe.
Photo from google images.
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