Lime & buttermilk pudding
Prep
15 mins
Cook
40 mins
Servings
6
Difficulty
Medium
This lime and buttermilk pudding is one of my absolute favourite desserts to make when I want something special but don't have hours to spend in the kitchen. The whole thing comes together in just 55 minutes, which means you can have a restaurant quality pudding on the table before dinner feels like a distant memory. What I love most is how the buttermilk keeps everything wonderfully moist while adding a subtle tang that balances the bright citrus beautifully. Plus, buttermilk is packed with probiotics that support your digestion, so you can feel a little better about indulging. The best part? You probably have most of these ingredients already, making this an economical choice that tastes anything but budget friendly.
Ella x
Ingredients
- 75 gramsunsalted butter(butter, at room temperature)
- 175 gramscaster sugar
- 3waitrose british blacktail free range medium eggs(British Blacktail Free Range Medium Eggs, separated)
- 5unwaxed lime(unwaxed limes, finely grated zest of 4 and juice of 5)
- 75 gramsself-raising flour
- 200 mlsbuttermilk
- 1icing sugar(for dusting)
- 1whipped cream(or crème fraîche, for serving)
Detail level
Instructions
- 1
Butter a 1.5L ovenproof pie dish and preheat the oven to 180ºC, gas mark 4. Using an electric hand whisk, beat the butter and sugar together until pale and fluffy.
- 2
Beat in the egg yolks a little at a time. Beat in the lime zest then, in alternate amounts, the flour and buttermilk. Slowly add the lime juice, stirring in gradually.
- 3
In a scrupulously clean bowl, beat the egg whites until the soft peak stage. Using a large metal spoon, fold the whites into the batter, trying not to knock the air out of them, then scrape this into the pie dish.
- 4
Bake for 35-40 minutes. It should be gorgeously puffed up and golden. Sift some icing sugar over the top and serve hot with whipped cream or crème fraîche.
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